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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.
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I need a helper like Jack…send him my way! I love what kids say when they start cooking and seeing just how much sugar and such is in our food. It’s a better lesson than just telling them. I’ll be making these very soon.
We do refrigerator “pickles” too but not sweet. It’s just thinly sliced cucumbers and onions with white vinegar and water (2/1). I can’t keep them in the house.
My grandmother used to make something with sour cream or something and it was delicious — unfortunately, I never was able to get the recipe :(
Thanks for sharing!
Don’t know if this is your grandmothers recipe. . .Peel and slice 3 cucumbers. Diced one half onion. Dill weed, salt and pepper to taste, and about 3 tablespoons of sour cream. Mix all together and refrigerate for an hour.
These are so delicious! When I was a kid my parents had this huge garden and we would make pickles like this too and eat them all summer & fall.
Yum, this would be great for summer sides/salads!
I’ve never tried this but would love to! I think my son would love helping.
I LOVE homemade pickles (used to make them all the time with my grandparents). Better believe I will be trying this out shortly. My True T-49 fridge is going to be stocked with so many goodies like this in the coming weeks! Great post, great memories.
Can you use green tomatoes instead of cucumbers?
I’ve never done that but I’d encourage you to try !
Do they sit on the counter for 48 hours or in the fridge?
In the fridge, Monica!! They are much better when they’re cold :)
How long do they stay good for….? Thinking of making some as a Christmas presents!
I usually keep them for a few months. I have never had “bad” ones, though, so I’m not sure! My grandmother used to can them and keep them in the basement–I think they would keep longer that way!
Do you have to use pickling salt or can you use regular salt for the refrigerated sweet pickles?
I use regular salt!
These sound so yummy. Jack’s a smart kid! :)
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Thank you so much for this simple recipe. I made a batch and it didn’t last a week. This will be my go to recipe from now on.
I just mixed up a batch. Will let you know!
fyi -your recipe says 2 T celery seeds but photo shows seeds in a “teaspoon”. Did you mean for it to be 2 teaspoons celery seeds? Thanks
Hi Sharon, I’m sorry that was confusing–it was just for the picture, to show the ingredients. The measurements in the recipe are the correct ones, not the picture ;)
ahhh Thank You! Just wondered b/c other recipes use less celery seeds. I just Made 2 batches- can’t wait!
Thanks for the recipe & quick reply :)
I kind of love the celery seeds ;)
I can’t wait for you to try them! I hope you love them as much as we do.
CAn you clarify the quantity of cucumbers since they vary in size so much. How many cups of sliced cukes are we talking? Thanks
Hey Liz! This recipe is super forgiving – I’m going to guess about 10ish cups of cucumbers, but know that I have it with made more and I’ve made it with less, and they’ve turned out delicious!
I tried making these with pickling cucumbers and these didn’t come out good. Ended up throwing most away. I don’t know if it was the type of cucumber or not. It looks like you may use regular cucumbers.
Yes, I use regular cucumbers :)
I made these keto with monk fruit blend! Great recipe! Delicious!
You don’t need to heat the mixture?
I didn’t use a big enough jar so I tried pouring it into a bigger jar. Then tried to get the undesolved sugar in the bigger jar. Yikes, what a mess! If I make these again, I will make a sugar/vinegar syrup heated on the stove to dissolve sugar. THEN CHILL and pour over cucumbers. I usually make a syrup for pickles and it works MUCH BETTER!
Hi Debby, I’m sorry you had trouble moving your pickles from one jar to another–do you think a 2 star review on the recipe was fair?