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A hand holding up a jar of bread and butter pickles.

Bread & Butter Pickles (Refrigerator Pickles)

Melissa Norris
The best refrigerator bread and butter pickles recipe has just enough sugar to lend a sweet tang. Easy enough for a beginner to make with no canning required!
4.56 from 9 votes
Prep Time 20 mins
Brine Time 14 d
Total Time 14 d 20 mins
Course Appetizer, Condiment, Snack
Cuisine American
Servings 1 quart jar
Calories 592 kcal

Ingredients
  

  • 2 cups pickling cucumbers trimmed and sliced
  • 1/2 cup onion sliced
  • 1/2 cup peppers sliced
  • 2 cups white vinegar
  • 2/3 cup sugar
  • 1 tablespoon mustard seed
  • 1 1/2 teaspoon celery seed
  • 3/4 teaspoon turmeric
  • 2 whole cloves

Instructions
 

  • Sterilize quart-size mason jars and lids. Wide mouth jars work best when stuffing them for pickles, but the regular mouth will work as well.
  • In a stainless steel saucepan, combine vinegar, sugar, and spices. Bring the pickle brine to a boil at medium-high heat and boil for 3 minutes.
  • Meanwhile, rinse the peppers, cucumbers, and onions. Cut off the blossom end of the cucumber and slice evenly. Cut up all the rest of your vegetables and place them in a large bowl.
  • Layer the vegetables in the clean mason jar –  thinly sliced cucumbers, peppers, and onions. Push down lightly to pack vegetables down and get a few more in. Allow 1/2″ headspace at the top of the jar. Place the jar on a towel folded in thirds.
  • Using a canning funnel or a ladle, pour the pickling liquid over the vegetables. You may have a slight amount left over depending on how tightly you packed your jar.
  • Wipe the rim and apply the lid.
  • Allow to cool to room temperature for 30 minutes and then place in the refrigerator.
  • Pickles should marinate for two weeks and be used within three months. Confession: I always taste-test mine after two days and usually end up eating them all well before the two-week mark! But know the flavor will intensify over time.

Notes

  • Nutrition facts are calculated for an entire jar of pickles, minus the vinegar and spices.
  • Pickles should marinate for two weeks and be used within three months. Confession: I always taste-test mine after two days and usually end up eating them all well before the two-week mark! But know the flavor will intensify over time.
  • Be sure to cut the blossom end off the cucumbers, it contains an enzyme that softens pickles (and no one likes mushy pickles!).

Nutrition

Calories: 592kcalCarbohydrates: 149gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 12mgPotassium: 612mgFiber: 4gSugar: 142gVitamin A: 469IUVitamin C: 74mgCalcium: 64mgIron: 1mg
Keyword Bread and Butter Pickles, Refrigerator Pickles
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