refrigerator bread and butter pickles

Name: Refrigerator Bread and Butter Pickles
Prep time: 15 min
Cook time: 5 min
Cuisine: Southern
Ingredients: 2 pound(s) pickling cucumbers, sliced; 1/2 - onion, sliced; 1 cup(s) water; 1 cup(s) apple cider vinegar; 1 1/2 cup(s) sugar; 1 tablespoon(s) kosher salt; 1/2 teaspoon(s) whole mustard seeds; 1/2 teaspoon(s) tumeric; 1/2 teaspoon(s) celery seeds; 1/2 teaspoon(s) pickling spice

(2 RATINGS)

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Pamela Rappaport

The Villages, FL

Updated on Jul 15, 2014

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.

Rate

prep time 15 Min

cook time 5 Min

method Refrigerate/Freeze

yield

Ingredients

2 pounds pickling cucumbers, sliced
1/2 - onion, sliced
1 cup water
1 cup apple cider vinegar
1 1/2 cups sugar
1 tablespoon kosher salt
1/2 teaspoon whole mustard seeds
1/2 teaspoon tumeric
1/2 teaspoon celery seeds
1/2 teaspoon pickling spice

How To Make refrigerator bread and butter pickles

Step 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.

Step 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
Step 3

Combine the rest of the ingredients in a non-reactive pan.
Step 4

Bring to a boil and simmer for 3 minutes.
Step 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.
Step 6

Store in the refrigerator. It's best if you wait a week, if you can, before eating. Will keep up to 2 months.
Step 7

Note: while waiting for them to cure I usually shake them occasionally
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