Easy Refrigerator Bread and Butter Pickles Recipe (Small Batch) |

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If you’ve ever craved that sweet, tangy crunch of bread and butter pickles but didn’t want to end up with enough jars to feed an army, you’re in for a treat. This refrigerator bread and butter pickles recipe (small batch) is quick, easy, and requires zero canning skills. In fact, you can have crisp, flavorful pickles ready to eat in just a couple of days!

Perfect for tucking into burgers, stacking on sandwiches, or snacking straight from the jar (no judgment here), these pickles are made in small quantities so you won’t be drowning in leftovers. Whether you’ve got a handful of fresh cucumbers from the garden or scored some beauties at the farmers’ market, this small batch recipe is your fast track to pickle bliss—right in your refrigerator.

Why You’ll Love This Small Batch Refrigerator Bread and Butter Pickle Recipe

This isn’t your average pickle project—it’s low effort, high reward, and perfectly portioned. Here’s why you’ll be hooked after the first bite:

Small batch size – Makes just enough to enjoy without committing fridge space to a pickle army.
No canning required – Skip the boiling water bath; your refrigerator does all the work.
Fresh, crisp texture – Quick brining keeps cucumbers crunchy and full of flavor.
Customizable – Adjust the sweetness, tang, and spice level to match your taste buds.
Fast turnaround – You can start snacking in as little as 24 hours.

Whether you’re a pickle newbie or a seasoned home preserver who just wants a quick fix, this recipe delivers that classic bread and butter pickle flavor with minimal fuss.

The Best Cucumbers for Refrigerator Bread and Butter Pickles

Choosing the right cucumber is the secret to making perfect small batch bread and butter pickles. Not all cucumbers are created equal, and using the wrong type can lead to soggy or bitter pickles. Here’s what you need to know:

Pickling Cucumbers Are Ideal

Look for small, firm cucumbers labeled as “pickling cucumbers.” Varieties like Kirby or Boston Pickling are perfect.
These cucumbers have fewer seeds, thinner skins, and a firmer texture that holds up well in brine.

Avoid Large Slicing Cucumbers

Big cucumbers, like the ones sold for salads, often have more seeds and watery flesh.
When pickled, they can become soft or mushy, which isn’t ideal for that crisp bread and butter texture.

Freshness Matters

Choose cucumbers that are bright green, firm, and free of soft spots or blemishes.
Fresher cucumbers absorb the brine better and stay crunchy longer in the refrigerator.

Size Tips for Small Batches

Small cucumbers, about 3–5 inches long, are easiest to slice evenly for jars.
Uniform slices ensure consistent flavor absorption and a satisfying crunch in every bite.

Pro Tip: If you want ultra-crisp pickles, refrigerate the cucumbers for a few hours before slicing—they’ll hold their shape better during brining.

Ingredients for Small Batch Refrigerator Bread and Butter Pickles

To make this sweet and tangy delight, you’ll need just a few simple ingredients—most of which you probably already have in your kitchen:

4–5 small pickling cucumbers – thinly sliced
1 small onion – thinly sliced (optional but adds great flavor)
1 cup white or apple cider vinegar
½ cup granulated sugar
1 tablespoon pickling salt
1 teaspoon mustard seeds
½ teaspoon celery seeds
¼ teaspoon ground turmeric

Pro Tip: Fresh cucumbers and high-quality vinegar make a world of difference in flavor and crunch.

How to Make Small Batch Refrigerator Bread and Butter Pickles

Making your own small batch bread and butter pickles is easier than you think—and the results are crisp, sweet, and perfectly tangy. Here’s the step-by-step guide:

Step 1: Prepare the Cucumbers

Start by washing 4–5 small pickling cucumbers thoroughly. Remove the blossom ends to prevent bitterness.
Slice the cucumbers thinly—about ¼ inch thick. A mandoline slicer ensures uniform slices, which helps them absorb the brine evenly. This mandoline slicer is my favorite.
If using, thinly slice 1 small onion for added sweetness and crunch.
Place the cucumber (and onion) slices in a bowl and sprinkle with 1 tablespoon of pickling salt. Toss gently to coat.
Let them sit for 1 hour. This draws out excess moisture, keeping your pickles crisp instead of soggy. Afterward, rinse lightly and pat dry.

Step 2: Make the Brine

In a small saucepan, combine:
- 1 cup white or apple cider vinegar
- ½ cup granulated sugar
- 1 teaspoon mustard seeds
- ½ teaspoon celery seeds
- ¼ teaspoon ground turmeric
Heat over medium heat, stirring occasionally until the sugar completely dissolves. Do not boil; just warm enough to meld the flavors.
Remove from heat and let it cool slightly for easier handling.

Step 3: Pack the Jars

Choose a clean glass jar or small airtight container. This Glass Flip-Over Pickle Jar allows easy access to your pickles and is designed for mess-free serving.
Layer cucumbers and onions neatly, leaving about ½ inch of space at the top.
Pour the warm brine over the vegetables, ensuring everything is fully submerged. This helps all slices soak up the flavors evenly.
Optional: Add a pinch of red pepper flakes or a few slices of fresh chili if you like a mild kick.

Step 4: Chill and Enjoy

Seal the jar with a lid and place it in the refrigerator.
For best flavor, let the pickles sit for 24–48 hours before tasting. This allows the cucumbers to absorb the sweet-tangy brine fully.
Small batch pickles like this typically last up to 3 months refrigerated, but they’re often gone within the first few days!

Pro Tip: Always use clean utensils when scooping pickles from the jar to keep them fresh longer.

Tips for the Best Refrigerator Bread and Butter Pickles

Even a simple small batch bread and butter pickle recipe can be elevated with a few easy tricks. Follow these tips for pickles that are crunchy, flavorful, and irresistibly sweet-tangy:

Choose the Right Cucumbers
- Pick small, firm pickling cucumbers. Avoid overripe or soft ones—they won’t stay crunchy.
Slice Evenly
- Use a mandoline or sharp knife to slice cucumbers uniformly. Even slices absorb the brine better and look prettier in jars.
Don’t Skip the Salt Soak
- Letting cucumbers sit with salt draws out excess water and helps maintain crispness. Pat dry before adding brine.
Adjust Sugar and Vinegar
- Bread and butter pickles are traditionally sweet and tangy, but feel free to tweak sugar or vinegar levels to suit your taste.
Pack Jars Properly
- Ensure all cucumber slices are submerged in the brine. Exposed slices can get soft or unevenly flavored.
Experiment with Spices
- Mustard seeds, celery seeds, and turmeric are classic. Add red pepper flakes for heat, or a few slices of fresh ginger for a unique twist.
Storage Matters
- Store in the fridge in an airtight container. Pickles are best after 24–48 hours and can last up to 3 months. Always use clean utensils to preserve freshness.

Pro Tip: For extra crunch, you can add a few grape leaves or a small piece of horseradish root to the jar—they help keep cucumbers firm.

Serving Ideas for Small Batch Refrigerator Bread and Butter Pickles

Once your refrigerator bread and butter pickles are ready, the possibilities are endless! Here are some fun and delicious ways to enjoy them:

On sandwiches and burgers – Add a sweet-tangy crunch that takes your favorite sandwich to the next level.
As a snack – Straight from the jar, they make a satisfying low-calorie treat.
In salads – Chop them up and toss into potato salad, tuna salad, or coleslaw for extra flavor.
With cheese boards – Pair with sharp cheeses and cured meats for a sweet and tangy contrast.
Grilled cheese upgrade – Layer slices inside your grilled cheese for a surprising burst of flavor.

These small batch pickles are perfect for experimenting—you can even gift a jar to friends or family, since the recipe makes just the right amount for sharing.

FAQs About Small Batch Refrigerator Bread and Butter Pickles

Can I make this recipe without onions?

Yes! Onions add sweetness and flavor, but you can leave them out if you prefer. Your bread and butter pickles will still be sweet, tangy, and crisp.

Do I have to use pickling cucumbers?

While pickling cucumbers are ideal for crispness, you can use small regular cucumbers if needed. Avoid large slicing cucumbers, as they can be too watery and soft.

How long do refrigerator bread and butter pickles last?

Stored in an airtight jar in the fridge, these pickles last up to 3 months, though they’re usually eaten much sooner because they’re so delicious!

Can I make a larger batch?

Absolutely! This recipe is designed as a small batch, but you can easily multiply the ingredients for more jars. Just make sure all cucumbers are fully submerged in the brine.

Why aren’t my pickles crunchy?

Soft pickles usually result from using cucumbers that are too large or overripe, skipping the salt soak, or letting them sit out too long before refrigerating. Using fresh, firm pickling cucumbers and following the brine instructions will help maintain crunch.

Can I adjust the sweetness or tanginess?

Yes! Bread and butter pickles are known for their balance of sweet and tangy flavors. Adjust sugar or vinegar to suit your taste before pouring the brine over the cucumbers.