refrigerator bread & butter pickles

Name: REFRIGERATOR BREAD & BUTTER PICKLES
Prep time: 30 min
Cuisine: American
Ingredients: 4 pound(s) cucumbers, pickling size; 1 - onion, large; 2 or 3 clove(s) garlic, peeled; 1/4 cup(s) salt; 4 cup(s) sugar; 4 cup(s) apple cider vinegar; 1 tablespoon(s) turmeric, ground; 2 tablespoon(s) mustard seed; 2 tablespoon(s) celery seed

20 Pinches

Grammy Joanne

Castle Rock, WA

Updated on Aug 3, 2015

This recipe was found way in the back of a cupboard in the humble little beach cabin we bought back in the summer of 2005. It was handwritten on an obviously old yellowed piece of paper. I just HAD TO try it, and it was WONDERFUL, enjoyed by the entire family, and SO EASY!! It was credited to someone named Marge Petty, who is unknown to me, but thank you, Marge!!

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prep time 30 Min

cook time

method Refrigerate/Freeze

yield

Ingredients

4 pounds cucumbers, pickling size
1 - onion, large
2 or 3 cloves garlic, peeled
1/4 cup salt
4 cups sugar
4 cups apple cider vinegar
1 tablespoon turmeric, ground
2 tablespoons mustard seed
2 tablespoons celery seed

How To Make refrigerator bread & butter pickles

Step 1

Wash, dry and slice cucumbers about 1/4" thick. Cut onion in half or in quarters and slice into 1/4" thick slices, layering cucumber slices with onion slices and garlic cloves (if using - it's optional) in a gallon jar (I usually do half a batch and use quarts), packing loosely. Use a jar that has a tight-fitting lid that won't leak.

Step 2

Mix all brine ingredients together in a large container that you can easily pour from, stirring until sugar is completely dissolved. (NOTE: DO NOT heat brine!)
Step 3

Pour brine mixture over cucumbers and onions in the jar, jostling the jar to "settle" the brine evenly throughout the vegetables.
Step 4

Put the lid on the jar and place in the refrigerator to cure. Turn jar(s) upside down, from top to bottom one day, and from bottom to top the next day, rotating (turning) the jar once each day during curing. Pickles are cured and ready to eat after one week in the fridge. Store cured pickles in the refrigerator. They keep almost forever!
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