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This Is The Easiest Pickle Recipe You’ll Ever Make

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Fresh cucumbers and onions that are tightly packed into a mason jar and then topped with a sweet homemade brine. The thinly sliced cucumbers and onions only take a couple of hours in the refrigerator to absorb all of the sweet goodness. Serve at your next barbecue or eat straight out of the jar for a healthy and refreshing snack.

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Growing up, we always had a bucket of refrigerator pickles hanging out in the refrigerator. My mom would fill one of those plastic gallon-sized ice cream buckets with cucumbers, onions, and sometimes bell (green) peppers, then she would serve them with lunch, dinner, snacks, or any barbecues that we attended. They were always a hit, and the longer that they sat in the refrigerator the better they would taste, not that I can remember them everlasting that long.

To this day they are one of my favorite ways to eat cucumbers, especially if they are picked from our own garden. I don’t keep a gallon-sized container of them, but through the summer months, you’ll definitely find a jar or two hanging out in my refrigerator.

  1. Pierce potatoes with a fork, microwave on high for 12-15 minutes until cooked through, turning once. Let cool and scoop out the insides of the potato.
  2. While the potatoes are cooking, cook the bacon until crisp. Let cool then crumble, reserve the bacon drippings.
  3. In a dutch oven, heat bacon drippings over medium heat. Add flour and whisk until smooth. Slowly add milk, whisking until thick.
  4. Stir in cheese, potatoes, salt, and pepper. Cook until cheese is melted and the soup is heated through. Whisk in sour cream. Serve soup topped with cheese, bacon, and green onions.

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HOW TO SERVE

My favorite way to eat them is right out of the jar. However, if you have to share them it’s best that you spoon them out onto a plate first, for sanitary reasons. Besides them being a delicious snack, they also make a nice, refreshing summer side dish for both lunch and dinner and if you’re barbecuing, it’s always a good idea to have a bowl of them close at hand.

They also make a good add-in for some of your favorite recipes, like potato salad, tuna salad, deviled eggs. They also taste great served on top of hot dogs and hamburgers.

HOW TO STORE

Store the pickles in an airtight container, like a mason jar or Tupperware container. They will keep in the refrigerator until you eat them all or 2 months, whichever comes first.

ADD-INS (OPTIONAL)

If you would like to kick up the flavor here are some things you can try:

  • Add 1 teaspoon of celery seed, mustard seed, and/or turmeric to the brine.
  • Add thinly sliced bell peppers or sweet peppers to the jar.
  • Add thinly sliced apples or pears to the jar.
  • Use apple cider vinegar.
  • Use Splenda instead of sugar.

MEAL PLAN IDEA

Meal planning saves time and money, improves nutrition, makes cooking more manageable, and gives you more control over what you put on the table.

Entrée: Baked BBQ Ribs 
Side Dish #1: Corn Salad
Side Dish #2: Chips and/or Baked Beans
Drink: Ginger Lemonade
Dessert: Lemon Fluff

Do you like this recipe? Please leave us a star rating in the comments below, and share it on social media. We would really appreciate it!

Print Recipe
5 from 3 votes

Bread & Butter Refrigerator Pickles

Fresh cucumbers and onions that are tightly packed into a mason jar and then topped with a sweet homemade brine. The thinly sliced cucumbers and onions only take a couple of hours in the refrigerator to absorb all of the sweet goodness.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Condiment, Side Dish
Cuisine: American
Keyword: Bread & Butter, Pickles, Refrigerator Pickles, Sweet Pickles
Servings: 12
Calories: 70kcal

Ingredients

  • 2 cup cucumbers thinly sliced
  • 1/2 cup sweet onions thinly sliced
  • 1 cup white vinegar
  • 1 cup granulated sugar

Instructions

  • Pack sliced cucumbers and onions in a clean, quart size mason jar. Set aside.
  • In a medium sauce pan, combine vinegar and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 10 minutes.
  • Spoon hot liquid into the jar to a half-inch from the rim. Place lid on jar and allow to cool to room temperature.
  • Refrigerate at least 2 hours before serving.

Notes

ADD-INS (OPTIONAL)

  • Add 1 teaspoon of celery seed, mustard seed, and/or turmeric to the brine.
  • Add thinly sliced bell peppers or sweet peppers to the jar.
  • Add thinly sliced apples or pears to the jar.
  • Use apple cider vinegar.
  • Use Splenda instead of sugar.
  • Add a pinch of salt to the brine, it will live’n up the sweetness a bit.

We’d love to see how your Loaded Potato soup turned out. Snap a pic & tag it on Instagram with @FlusterBuster #loadedpotatosoup #potatosoup

TIPS

  • Use the leftover potato skins as a bowl for the soup, it’s not only delicious but there will be fewer dishes to wash.
  • Make potato skins with the leftovers. Brush a little olive oil on the potato skins and put them in your air fryer or oven until crispy. Sprinkle with some cheese and heat until melted. Top with bacon, green onions, and sour cream. Yummy!!
  • If you want a crispier potato skin, bake the potatoes instead of microwaving them.

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Comments

  4. Great recipe!
    I make a similar refrigerator pickle recipe using lemon juice instead of vinegar in the dill pickles. We really enjoy it!

    Thanks for the reminder! I’d love to make some refrigerator pickles. They are so much crunchier than canned pickles!

    Blessings, Laurie

    Reply

  7. Congratulations your post was featured on Full Plate Thursday, 439! Thanks so much for sharing with us and hope you will come back again!
    Miz Helen

    Reply

  8. 5 stars
    Your post excites me to cook. I really liked it. Thank you for the recipe, hope I’ll be able to cook something like this again. I can’t wait until the weekend. Looking forward to more great stuff here.

    Reply

    • These are some amazing pickles! I’m always surprised that they only take 10 minutes and taste as good as they do. I am so thrilled that you enjoyed them as much as we do.

      Reply

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