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+ servings

Bread & Butter Refrigerator Pickle

Melissa Norris
5 from 1 vote
Servings 1 quart jar


  • 2 cups sliced trimmed pickling cucumbers
  • 1/2 cup sliced onion
  • 1/2 cup each sliced red and yellow bell peppers (or any color combo you have on hand)
  • 2 cups white vinegar
  • 2/3 cup sugar
  • 1 tbsp mustard seed
  • 1 1/2 tsp celery seed
  • 3/4 tsp tumeric
  • 2 whole cloves


  • Wash one quart size mason jar and lid. Wide mouth jars work best when stuffing them for pickles, but the regular mouth will work as well.
  • Rinse and scrub cucumbers. Cut off the blossom end of the cucumber (it contains enzymes which can soften pickles). Slice evenly, a mandolin works well for uniform shapes when pickling. Cut up all the rest of your vegetables.
  • Layer vegetables in the clean mason jar. Push down lightly to pack vegetables down and get a few more in. Pack vegetables into jar within a 1/2″ headspace of top of jar. (This just means 1/2″ from the top of the jar) Place jar on a towel folded in thirds.
  • In a stainless steel sauce pan, combine vinegar, sugar, and spices. Bring to a boil of medium high heat and boil for 3 minutes.
  • Using a canning funnel or a ladle, pour pickling liquid over vegetables. You may have a slight amount left over depending on how tightly you packed your jar. Apply lid. Allow to cool 30 minutes and then place in the refrigerator. Pickles should marinate for 2 weeks and use within 3 months. Confession: I taste tested mine after 2 days and have been munching away. The flavor will intensify over time.
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