Refrigerator Bread and Butter Pickles are tart, crunchy, and sweet. This is a quick and easy recipe using spices you already have in your cabinet, and the pickles turn out amazing every time!
This year, I decided to try my hand at growing a small garden. Little did I know I would be swamped with an abundance of vegetables needing to be harvested at the same time. What’s a girl to do? Make Refrigerator Bread and Butter Pickles of course!
The thrill of being able to harvest fresh veggies and enjoy them for months is so much fun. I’ve literally pickled everything I can get my hands on.
If it grows, I’ve pickled it. Squash, cucumbers, peppers, onions and tomatoes have succumbed to a tart vinegar bath filled with hefty herbs and spices. They come out crunchy and full of spicy flavor every time.
Why You’ll Love This Recipe
- Pickles are easy to make. All you need are some mason jars and a few simple ingredients, and you’ll golden.
- Nothing could be more delicious. I never knew how good pickled vegetables could be until I made my own.
- Refrigerated pickles last for months! You can literally make them in 10 minutes and they’ll last in your refrigerator for 3 months.
Do I Have to Pressure-Can?
You could pressure-can these pickles, but I like to take the easy way out, which is one of the main reasons I love this recipe. It couldn’t be faster to slice up some veggies and throw them in a jar with a vinegar brine. Plus, pickles stay crispy in the refrigerator for a long time.
This is a sassy recipe! The flavor packed into each mason jar will blow you away. You’ll never want to eat store-bought again after you taste Refrigerator Bread and Butter Pickles.
What’s the Best Vinegar for Pickling?
It’s important to use a vinegar that has at least 5% acidity and not to add another liquid to dilute the mix in order to ensure a safe pickling process. I like to use apple cider vinegar that includes ‘the mother’ which means it contains probiotics.
One of the most popular vinegars to use is distilled white vinegar. Advantages of using white vinegar include less discoloration of vegetables, and it’s usually over 5% acidity. It also doesn’t affect the flavor of the veggies as much as other vinegars tend to do. Sometimes I use a combination of both apple cider and white vinegar. Either way is fine.
What Spices Should I Use?
This is the fun part. You can add whatever you like to these veggies, including fresh herbs like dill weed, thyme or even oregano. My recipe includes spices I had on hand in my spice cabinet.
Some people use pickling spices instead of mixing a bunch together. But since I didn’t have any, I made up my own mix of garlic, celery seed, turmeric, dill weed, ground cloves, seasoned pepper, salt, sugar and a dash of red pepper flakes. A girl’s gotta get creative during a quarantine!
How to Make Refrigerator Pickles
Start by gathering the jars and lids. Wash them well, then dry. Cut up vegetables and layer in a quart size mason jar, or use two pint size jars.
Mix vinegar, garlic, celery seed, turmeric, dill weed, ground cloves, seasoned pepper, salt, sugar and a dash of red pepper flakes in a saucepan. Bring to a boil over medium high heat and stir for about 3 minutes until sugar dissolves.
Pour vinegar brine over vegetables in mason jar. Place lid on jar and let cool for one hour. Put pickles in the refrigerator and cool overnight before eating. Store pickles for up to 3 months in refrigerator. The longer they sit, the better they taste.
Recipes That Go With Pickles
- The Carolina Burger
- Southern Pulled Pork BBQ
- Red Skin Potato Salad
- Rock & Roll Chicken Salad
- Egg Salad Toast
Refrigerator Bread and Butter Pickles are crunchy, sweet and tangy. They’re filled with herbs and spices that you’ll crave!
- 3 large pickling cucumbers, cut in slices or spears
- 1 vidalia onion, cut in strips
- 3 small red peppers, diced
- 1 1/2 cups apple cider vinegar
- 1 Tbsp. minced garlic
- 1/2 tsp. celery seed
- 1/2 tsp. dried turmeric
- 1/4 tsp. dried dill weed
- 1/4 tsp. dried ground cloves
- 1/2 tsp. seasoned pepper (ad)
- 1 Tbsp. salt
- 3/4 cup sugar
- dash of red pepper flakes
- Wash vegetables as well as jars and lids.
- Cut up vegetables and layer in a quart size mason jar, or use two pint size jars.
- Mix vinegar, garlic, celery seed, turmeric, dill weed, ground cloves, pepper, salt, sugar, and a dash of red pepper flakes in a saucepan.
- Bring to a boil over medium high heat and stir for about 5 minutes until sugar dissolves.
- Pour vinegar brine over vegetables in mason jar.
- Place lid on jar and let cool for one hour.
- Put pickles in the refrigerator and cool overnight before eating.
- Store pickles for up to 3 months in refrigerator.
If you use another type of cucumber, you will need to adjust the quantity.
Use a combination of 1 cup of white distilled vinegar and 1/2 cup apple cider vinegar if preferred.
To ensure safety, always check vinegar levels to make sure they have at least 5% acidity.
Substitute pickling spices for other ingredients if desired.
Store pickles in refrigerator. They are not shelf stable.
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Keywords: pickles, refrigerated bread and butter pickles, sweet pickles, vinegar brine, vinegar bath, pickling spices
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I’d like to give a special shout out to Drew and Julia Anderson who have a channel on YouTube called Live. Love. Life. These special friends have inspired me to grow my own food and live life more abundantly. Check out their channel! I bet you’ll be inspired too.