I grew up eating these sweet refrigerator pickles and now my kids love them as much as I do. They’re a crispy, crunchy, bread and butter pickle that taste great on hamburgers or just as a side dish! Good luck not eating them right out of the container ;)
Are these refrigerator pickles crispy?
They are! We have had these in the fridge for weeks before and they stay super crispy–even when we slice them thin. I’m not sure what makes them so crunchy, but it’s wonderful.
How to make bread and butter sweet refrigerator pickles:
1. Thinly slice the cucumbers, using a mandolin, knife, or any other tool you’d like.
2. Add the ingredients to a large container and stir it up a little. I like to use glass, but if you’re comfortable with BPA free plastic you could use that.
3. That’s it. You’re done. Seriously. You’ll be tempted to add more liquid to them, but it’s not necessary–they make their own. Just stir or shake them up a few times in the next few hours.
When are these sweet refrigerator pickles ready to eat?
The hardest part is the waiting. As the refrigerator pickles sit, they’ll add more liquid to the container. Eventually they’ll get soft (but the skins will stay crunchy!) and they will wilt a little, making room for you to add more sliced cucumbers. I usually add more cucumbers about once a week to keep the container full. Your sweet refrigerator pickles will be ready to eat in a few hours, but will taste so much better after about 48 hours.
How long do these crispy bread and butter pickles last in the refrigerator?
We have a container full of these sweet refrigerator pickles all summer long–from March to about October here in Arizona! I slice more cucumbers every week or so and add a little celery seed and sugar every 3-4 weeks. Even if you’re not adding more and rotating through them, I think they’ll be safe for a few months at least!
Can you freeze these refrigerator pickles?
I wouldn’t freeze these. They have a ton of water in them and unless you’re planning on making relish with the frozen pickles, I’d stay away from freezing them. I think they would be super soggy when they were pulled out of the freezer.
If you’re looking for some more BBQ recipes, here are a few of my favorites:
- Instant Pot Cauliflower Salad
- Healthy Greek Kabobs
- Healthy Buffalo Chicken Dip
- Pasta Salad with Tuna
Sweet Refrigerator Pickles
- 7-10 cucumbers washed
- 1 cup white vinegar
- 2 cups sugar
- 2 tablespoons salt
- 2 tablespoons celery seed
- Thinly slice the pickles, using a mandolin, knife, or any other tool you'd like.
- Add the ingredients to a large container and stir it up a little.
- That's it. You're done. Seriously. You'll be tempted to add more liquid to them, but it's not necessary–they make their own. Just stir them up a few times in the next few hours.