Refrigerator Bread and Butter Pickles

A small serving bowl filled with refrigerator pickles, with a large jar in the background holding the rest.

5 from 6 votes

Refrigerator Bread and Butter Pickles

If you love homemade pickles but want a quick and easy recipe without the hassle of canning, these sweet, tangy, and crispy refrigerator bread and butter pickles are perfect! They make a delicious condiment or snack and last up to 2 months!

Prep Time20

Total Time20

Course: All Recipes, condiment

Cuisine: American

Servings: servings

Calories: 64kcal

Author: Jeri Walker

Ingredients

Brine Ingredients

3 cups granulated sugar
2 cups white vinegar 5%
2 tablespoons pickling salt
1½ teaspoons mustard seed
1 teaspoon turmeric
1 teaspoon celery seed

Pickle Ingredients

2 medium bell peppers seeded, thinly sliced
1 large onion thinly sliced
8 cups cucumbers with peel thinly sliced

Instructions

Add sugar, vinegar, pickling salt, mustard seed, turmeric, and celery seed to a large container. Stir until the sugar dissolves.
Add the sliced bell peppers, onion, and cucumbers. Stir well and push down on the top of the vegetables so they are under the liquid. Let the container sit at room temperature for 3 hours.
Stir or shake the container. Cover and store the pickles in the refrigerator for up to 6 months. Enjoy!

Notes

To make them spicy, add a few slices of jalapeño pepper or a pinch of crushed red pepper flakes to the brine.
Use different cucumbers like Persian or Kirby, or add other vegetables like carrots or radishes.
These pickles are not just for sandwiches. Chop them up and add to potato salad, deviled eggs, or burger sauce.
Use a mix of green, red, yellow, and orange bell peppers.
Don’t discard the leftover pickle juice - use it in potato salad.
These refrigerator pickles should always be kept chilled. Store in an airtight container in the fridge for up to 2 months.

Nutrition