Refrigerator Bread and Butter Pickles
User Reviews
5.0
12 reviews
Excellent
Refrigerator Bread and Butter Pickles
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If you love pickles but don't know how to can you are going to love my 24-hour Refrigerator Bread and Butter Pickles recipe. This 5-star recipe requires absolutely no canning skills needed and is very easy to make.
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Ingredients
- 10 mini cucumbers sliced ¼-inch thick
- 1 tablespoon kosher salt
- 1 cup white sugar
- ½ cup brown sugar packed
- ½ cup white vinegar
- 1-½ cup apple cider vinegar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- ¼ teaspoon Turmeric ground
- 1 teaspoon Dried onion flakes
Instructions
- In a large bowl, combine sliced cucumbers and salt. Mix well and then let sit for 1 hour.
- In a medium saucepan, combine white and brown sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and dried onion flakes. Simmer over medium-low heat until sugar is completely dissolved, stirring often.
- Rinse salted cucumber slices and drain well.
- Place the drained cucumbers in with the hot vinegar mixture. Stir and cover. Let stand at room temperature for 1 hour.
- Transfer cucumber mixture and brine to jars, pouring brine into jars until covered to the top. Cover with a lid and refrigerate. Pickles are ready to eat in 24 hours.
Notes
- Storage - These pickles can stay in a mason jar for up to 3 weeks in the refrigerator.
- I've never personally canned this recipe. However, I had a reader write-in sharing how she did it. THIS HAS NOT BEEN TESTED BY ME!
- To Can Bread and Butter Pickles:
- Soak whole cucumbers in a pickling Lyme solution (1 cup Lyme to 1 gallon of water) for 24 hours. (This soaking makes your pickles very crisp).
- After 24 hours, remove the cucumbers and rinse them off thoroughly. Be sure to pour the Lyme water out, someplace outside. The Lyme isn’t good for your household drain pipes. Slice the rinsed cucumbers and make the vinegar solution as written in the recipe. Fill clean canning jars with cucumber slices and pour the vinegar mixture to within one Half inch of the tops of the jars. Clean off rims and adjust lids. Processing a boiling water bath for 10-15 minutes. Remove jars and cool on a dish towel.
- Recipe yields - Recipe makes 2 pint canning jars worth.
- Storage - These pickles can stay in a mason jar for up to 3 weeks in the refrigerator.
Nutrition Information
Show Details
Serving
1g
Calories
43kcal
(2%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
177mg
(7%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
54IU
(1%)
Vitamin C
2mg
(2%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 43 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 43kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 177mg | 7% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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