Refrigerator Bread and Butter Pickles
User Reviews
4.7
Refrigerator Bread and Butter Pickles
Description
This recipe uses slicing pickling cucumbers salted and chilled to draw moisture and retain crispness. After rinsing and draining, thinly sliced sweet onions are mixed with the cucumbers. A hot brine made from white and apple cider vinegars, granulated and brown sugars, and mustard, celery seeds, and turmeric is poured over the vegetable mix. The hot brine dissolves the sugars and infuses spice and color.
The mixture stands an hour at room temperature then chills for 24 hours before serving, allowing the flavors to meld and the cucumbers to absorb the pickling liquid while maintaining crunch. These pickles are kept refrigerated and best consumed within a month, as they are not shelf-stable for long-term or room temperature storage.
This recipe is customizable with sugar levels adjusted to taste and can be stored in large or pint-sized jars depending on quantity. It makes a tangy and sweet condiment suitable for sandwiches or snacking.
Ingredients
- 5½ cups pickling cucumber about 1½ pounds, sliced ¼-inch thick
- 1½ tablespoons kosher salt
- 1 cup sweet onion thinly sliced
- 1 cup granulated sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¼ cup light brown sugar
- 1½ teaspoons mustard seeds
- ½ teaspoon celery seed
- ⅛ teaspoon Turmeric ground
Instructions
- Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
- Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
- Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
Notes
- Pickling cucumbers are recommended for best texture, but small regular cucumbers may be substituted if needed.
- Sugar amounts can be adjusted to taste for desired sweetness.
- Store pickles in airtight containers in the refrigerator and consume within one month; do not use for long-term canning or room temperature storage.
- Large glass jars like Bormioli are convenient for storage but standard pint jars can be used when dividing the batch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups of pickles
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 307kcal | 15% |
| Carbohydrates | 73g | 24% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 2628mg | 110% |
| Potassium | 325mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 68g | 136% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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