Refrigerator Bread and Butter Pickles

Name: Refrigerator Bread and Butter Pickles
Prep time: 15 min
Cook time: 5 min
Total time: 2 d 20 min
Yield: 2 pints
Ingredients: 2 lbs cucumbers; 2 cups water; 2 cups apple cider vinegar; 2 tbsp kosher salt; 1/2 cup sugar; 10 whole cloves; 1 tsp mustard seed; 1/2 tsp Turmeric; 1/2 tsp red pepper flakes; 1/2 tsp celery seed

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Pickle Time
2 d
Total Time
2 d 20 mins
Servings
2 pints
Calories
28 kcal
Course
Condiments, Snacks
Cuisine
American

Refrigerator Bread and Butter Pickles

Sarah Armstrong

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This easy bread and butter pickle recipe is a quick version of these scrumptious snacks. They’re sweet, spicy, and sour all at once!

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Ingredients

Servings

2 lbs cucumbers (See Note 1)
2 cups water
2 cups apple cider vinegar
2 tbsp kosher salt
1/2 cup sugar
10 whole cloves
1 tsp mustard seed yellow and/or black
1/2 tsp Turmeric
1/2 tsp red pepper flakes
1/2 tsp celery seed

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Instructions

Wash and rub exterior of cucumbers. Cut and remove a 1/4-inch from both ends of the cucumbers and slice into 1/4-inch to 1/2-inch slices or spears (I use a crinkle cut slicer I got from Pampered Chef YEARS ago, I like the look).
Pack the sliced cucumbers into two clean pint jars. Once filled, cover the open top with your hand and shake them to shift the cucumbers and get more in if necessary. Leave ½ inch of head space at the top. Set the filled jars aside on a baking tray (See Note 2) while you prepare the brine.
In a medium saucepan over medium heat, combine the water, vinegar, kosher salt, sugar, cloves, mustard seed, turmeric, red pepper flakes and celery seed (See Note 3). Stir and bring to a simmer until the sugar and salt are dissolved, about 3 minutes.
Use a ladle and immediately pour the hot brine over the sliced cucumbers in the jars. Fill the jars so that the brine covers the cucumbers.
Tap the sides to help remove any air bubbles. Place lids on the jars and allow the brine to cool to room temperature. Once cooled, transfer the jars to the refrigerator for 2 days before consuming. The pickles will last 2 months in the refrigerator.

Notes

I tend to stay away from the thinner skin varieties (English Hothouse or Persian) for quick pickling and like the crunch from Boston Pickling cucumbers, The National Pickling Cucumber or the Bush Pickle, but truly they all are fine to use.
Place the cucumber filled jars on a baking sheet lined with a cooling rack. This helps from staining your kitchen counter if any of the brine drips due to the turmeric.
You may have some extra pickling liquid, but I've learned it's better to have more than not in the middle of processing it all. You could also use them for my Dill Pickle Chicken Wings recipe!

Nutrition Information

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Calories 28kcal (1%) Carbohydrates 6g (2%) Protein 0.3g (1%) Fat 0.2g (0%) Saturated Fat 0.02g (0%) Polyunsaturated Fat 0.03g Monounsaturated Fat 0.04g Sodium 638mg (27%) Potassium 77mg (2%) Fiber 0.4g (2%) Sugar 5g (10%) Vitamin A 43IU (1%) Vitamin C 1mg (1%) Calcium 10mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 2pints

Amount Per Serving

Calories 28 kcal

% Daily Value*

Calories	28kcal	1%
Carbohydrates	6g	2%
Protein	0.3g	1%
Fat	0.2g	0%
Saturated Fat	0.02g	0%
Polyunsaturated Fat	0.03g	0%
Monounsaturated Fat	0.04g	0%
Sodium	638mg	27%
Potassium	77mg	2%
Fiber	0.4g	2%
Sugar	5g	10%
Vitamin A	43IU	1%
Vitamin C	1mg	1%
Calcium	10mg	1%
Iron	0.2mg	1%