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refrigerator bread and butter pickles

(1 rating)
Pamelalala avatar
Recipe by
Pamela Rappaport
@Pamelalala
The Villages, FL

This recipe always reminds me of Sunday dinner at my grandmother's house. It was always a huge spread and there were always bread and butter pickles on the table. She made them the old fashion way. I don't have the time for that and finally tweaked a refrigerator version to taste like hers. I hope you enjoy them.

►
(1 rating)
prep time 15 Min
cook time 5 Min
method Refrigerate/Freeze

Ingredients For refrigerator bread and butter pickles

  • 2 lb
    pickling cucumbers, sliced
  • 1/2
    onion, sliced
  • 1 c
    water
  • 1 c
    apple cider vinegar
  • 1 1/2 c
    sugar
  • 1 Tbsp
    kosher salt
  • 1/2 tsp
    whole mustard seeds
  • 1/2 tsp
    tumeric
  • 1/2 tsp
    celery seeds
  • 1/2 tsp
    pickling spice

How To Make refrigerator bread and butter pickles

  • 1
    Pack the onion and cucumber slices into 2, one quart jars. It'll probably take between 1 1/2 and 2 pounds of cucumbers. Be sure to pack them, not just loosely place them in the jars.
  • 2
    Note: I usually do one jar per the recipe and add 1/2 of a sliced jalapeno pepper to the other to satisfy the heat lovers here
  • 3
    Combine the rest of the ingredients in a non-reactive pan.
  • 4
    Bring to a boil and simmer for 3 minutes.
  • 5
    Immediately pour over the cucumbers dividing between the two jars. Be sure the cucumbers are covered, if you need to top it off with a little water it's OK.
  • 6
    Store in the refrigerator. It's best if you wait a week, if you can, before eating. Will keep up to 2 months.
  • 7
    Note: while waiting for them to cure I usually shake them occasionally
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