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Refrigerator Bread and Butter Pickles

Homemade Refrigerator Bread and Butter Pickles You’ll Love

This quick and easy Refrigerator Bread and Butter Pickles recipe delivers sweet and tangy homemade pickles without canning hassle.
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Prep Time 30 minutes
Marination Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Snacks
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup Granulated Sugar
  • 1 cup White Vinegar (5%) can swap with apple cider vinegar
  • 2 tablespoons Pickling Salt or kosher salt
  • 1 tablespoon Mustard Seed optional: replace with celery seed
  • 1/2 teaspoon Turmeric optional
  • 1 teaspoon Celery Seed optional: use dill seeds
For the Vegetables
  • 4 cups Cucumbers fresh, firm like Persian or Kirby
  • 1 cup Bell Peppers can swap for jalapeños
  • 1 medium Onion consider red onions for color

Equipment

  • Mixing bowl
  • Spatula
  • Sharp knife
  • Airtight Container

Method
 

Preparation Steps
  1. Step 1: Prepare the Brine - In a large mixing bowl or jar, combine granulated sugar, white vinegar, pickling salt, mustard seed, turmeric, and celery seed. Stir until the sugar dissolves.
  2. Step 2: Slice the Vegetables - Thinly slice the cucumbers, bell peppers, and onions. Add to the brine and stir gently.
  3. Step 3: Submerge the Vegetables - Press the vegetables down to ensure they’re submerged in the brine. Let sit at room temperature.
  4. Step 4: Let it Marinate - Allow marination for about 3 hours, stirring every 30 minutes.
  5. Step 5: Chill the Pickles - Cover and refrigerate for at least 24 hours for best flavor.
  6. Step 6: Store and Serve - Keep pickles in an airtight container, submerged in brine, for up to 2 months.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 600mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure vegetables remain submerged in the brine for best flavor and freshness.

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