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bread & butter fridge pickles (small batch)

54 Pinches 13 Photos
sokygal avatar
Here, KY
Updated on Jul 14, 2017

I found this recipe online, but it made too much for just two people to eat in the recommended 2 weeks (turns out they'll keep for a year!,) so I halved the recipe, and it turned out great! I've also made alterations to the instructions to make the recipe easier to understand. My husband loved these pickles so much that he had a hard time trying to stop eating them, ha ha. Prep time does not include the time that pickles must rest on the counter and in the refrigerator. Be sure to start the pickles the day before you plan to use them. They're very easy to make and so worth the wait! Delicious!

prep time 30 Min
cook time 5 Min
method Stove Top
yield Makes 1 pint, tightly packed

Ingredients

  • 2 3/4 cups thinly sliced pickling cucumbers
  • 3/4 tablespoon kosher salt
  • 1/2 cup thinly sliced sweet onion
  • 1/2 cup white vinegar
  • 1/4 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1/8 cup light brown sugar
  • 3/4 teaspoon mustard seeds
  • 1/4 teaspoon celery seeds
  • 1/16 teaspoon ground turmeric

How To Make bread & butter fridge pickles (small batch)

  • Adding kosher salt to cucumber slices in stainless steel bowl.
    Step 1
    Combine cucumbers and salt in a large bowl (preferably stainless steel or pyrex.)
  • Bowl of cucumbers covered with plastic wrap.
    Step 2
    Cover and refrigerate 1½ hours.
  • Pouring rinsed cucumber slices into colander to drain.
    Step 3
    After the 1 1/2 hours, fill the bowl of cucumbers with cold water to partially rinse, then pour cucumbers into a colander; rinse thoroughly under cold water.
  • Bowl dried with paper towel and cucumber slices draining in colander over another bowl.
    Step 4
    Drain well. Rinse and dry the bowl, then return cucumbers to bowl.
  • Adding sliced onions to cucumber slices in bowl.
    Step 5
    Add sliced onion to the cucumbers; toss to combine.
  • Adding turmeric to saucepan with vinegar, sugars and spices.
    Step 6
    In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds and ground turmeric.
  • Simmering vinegar and spices in saucepan.
    Step 7
    Bring to a simmer over medium heat, stirring until the sugar dissolves. (Don't breathe the steam. It will take your breath.)
  • Pouring pickling solution over cucumber and onion slices.
    Step 8
    Pour hot vinegar mixture over cucumber mixture; stir gently to cover the veggies. Press down lightly to immerse as much as possible.
  • Bowl of cucumbers covered with plastic wrap.
    Step 9
    Let stand at room temperature 1 hour. Cover and refrigerate 24 hours before jarring.
  • Transferring pickles to jar, using wide-mouth funnel and cup.
    Step 10
    Store in glass jars in refrigerator.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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