jar of bread and butter pickles with three cucumbers on a floral napkin

Refrigerator Bread and Butter Pickles

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Diet: Gluten Free


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


  1. Wash vegetables as well as jars and lids. 
  2. Cut up vegetables and layer in a quart size mason jar, or use two pint size jars.
  3. Mix vinegar, garlic, celery seed, turmeric, dill weed, ground cloves, pepper, salt, sugar, and a dash of red pepper flakes in a saucepan.
  4. Bring to a boil over medium high heat and stir for about 5 minutes until sugar dissolves. 
  5. Pour vinegar brine over vegetables in mason jar.
  6. Place lid on jar and let cool for one hour.
  7. Put pickles in the refrigerator and cool overnight before eating. 
  8. 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