BREAD & BUTTER FRIDGE PICKLES (small batch)

13
Tere Gill

By
@sokygal

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Makes 1 pint, tightly packed
Prep:
30 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

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

How to Make BREAD & BUTTER FRIDGE PICKLES (small batch)

Step-by-Step

  1. Combine cucumbers and salt in a large bowl (preferably stainless steel or pyrex.)
  2. Cover and refrigerate 1½ hours.
  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.
  4. Drain well. Rinse and dry the bowl, then return cucumbers to bowl.
  5. Add sliced onion to the cucumbers; toss to combine.
  6. In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds and ground turmeric.
  7. Bring to a simmer over medium heat, stirring until the sugar dissolves. (Don't breathe the steam. It will take your breath.)
  8. Pour hot vinegar mixture over cucumber mixture; stir gently to cover the veggies. Press down lightly to immerse as much as possible.
  9. Let stand at room temperature 1 hour. Cover and refrigerate 24 hours before jarring.
  10. Store in glass jars in refrigerator.

Printable Recipe Card




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