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