Refrigerator Bread and Butter Pickles
User Reviews
4.5
Refrigerator Bread and Butter Pickles
Description
Refrigerator Bread and Butter Pickles use thin slices of cucumber and shallot that are first salted and drained to improve texture and flavor. The quick-pickling brine made with cider vinegar, sugar, mustard seed, and turmeric gives these pickles their characteristic sweet and tangy flavor with a mild spice note from the mustard seed. Unlike traditional canned pickles, these are not heat-processed but cooled and stored in the refrigerator, which preserves the cucumbers' crunch and fresh taste.
The pickles develop their flavor after letting rest in the refrigerator for at least one day. They provide a great condiment for sandwiches, burgers, or as a snappy side dish. Because they are refrigerator pickles, they should be consumed within about a month for optimal freshness and safety.
This recipe advises against canning or long-term storage, making it a straightforward option for those wanting quick pickles without specialized equipment or lengthy preparation.
Ingredients
- 2 cucumber
- 1 shallot
- 1 teaspoon kosher salt or pickling salt
- 3/4 cup cider vinegar
- 1/2 cup water
- 4 Tablespoons sugar
- 1 teaspoon mustard seed
- 1/4 teaspoon Turmeric
Instructions
- Slice the cucumbers into 1/8" slices. Finely dice the shallot.
- Put the cucumbers and shallots in a colander and sprinkle with the salt. Let sit for 2-3 hours.
- Rinse the cucumbers and shallots off and let them drain.
- Combine the cider vinegar, water, sugar, mustard seed and turmeric in a saucepan and bring to a boil. Stir to dissolve the sugar.
- Place the cucumbers and shallots into two pint jars. Try to pack them tightly without squishing them. Pour the hot vinegar mixture over the vegetables to within 1/2" of the top of the jar.
- Tap the jars lightly on the counter or gently run a rubber spatula around the outside to dislodge air bubbles.
- Screw a lid on let the jars stand at room temperature for about an hour, then refrigerate. The pickles are ready to eat in 1 day and keep for about a month in the refrigerator.
Notes
- Use 1/8-inch slices for the cucumbers to ensure even pickling and crisp texture.
- Salt the cucumbers and shallots and let them sit for 2-3 hours to draw out moisture, improving crunch.
- After salting, rinse and thoroughly drain the cucumbers and shallots to avoid overly salty pickles.
- Pour the hot vinegar brine over the vegetables in jars, leaving 1/2 inch headspace to account for expansion.
- Let the jars stand at room temperature for about an hour before refrigerating to allow flavors to meld.
- These pickles are best eaten after 24 hours and can be stored in the refrigerator for up to one month.
- This recipe is not suitable for canning or long-term shelf storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 295mg | 12% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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