Refrigerator Bread and Butter Pickles
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Prep Time
20 mins
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Cook Time
5 mins
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Chill and Pickling Time
2 d 1 hr
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Total Time
2 d 1 hr 25 mins
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Servings
64 servings
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Calories
29 kcal
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Course
Side Dish, Appetizer, Condiments, Snacks
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Cuisine
American
Refrigerator Bread and Butter Pickles
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This classic bread and butter sweet pickle recipe can be finished in the refrigerator or made by using a traditional canning method.
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Ingredients
- 2 pounds cucumber pickling variety
- 1 cup onion sweet, sliced
- ¼ cup kosher salt
- 1 tablespoon mustard seed whole
- 1 teaspoon crushed red pepper
- 1 teaspoon celery seed
- 4 whole cinnamon stick or 8 whole cloves
- 2 cups granulated sugar
- 1 ¼ cup apple cider vinegar
- 1 ¼ cup white vinegar
- Pinch Turmeric for color
Instructions
- Set out a large mixing bowl and a mandolin slicer if you have one. Slice the pickles into even 1/8 inch rounds. Then quarter and slice the onion into short segments.
- Place the cucumber slices and onions in the bowl, and toss with kosher salt. Set in the fridge to rest for 1-3 hours.
- Meanwhile, set out four clean pint jars. Divide the mustard seeds, crushed red pepper, celery seeds, and cinnamon sticks between the four jars.
- Once the cucumber slices I’ve had plenty of time to rest, release their juices, and absorb the salt, rinse them in cold water to remove the excess salt. Divide the cucumber slices and onions between the four jars.
- Set a small saucepot over high heat. Add the sugar, apple cider vinegar, white vinegar, and turmeric. Bring to a boil.
- Once boiling, carefully ladle the hot pickling liquid into the jars, dividing it evenly. If some of the cucumbers are still sticking out of the top of the jar, uncovered, add a tablespoon or two of hot water to the jars. Screw the lids on tight and shake the pickle jars.
- If planning to make as refrigerator pickles, let the pickles sit at room temperature for one hour, then moved to the refrigerator. If planning to can the pickles, follow proper canning procedure at this point.
- Let the pickles rest at least 48 hours before eating. The texture and flavor will improve over the next week.
Notes
- Refrigerator pickles should last at least two months if kept cold. Canning pickles can last 1-2 years if sealed properly.
- Refrigerator pickles should last at least two months if kept cold. Canning pickles can last 1-2 years if sealed properly.
Nutrition Information
Show Details
Serving
1oz
Calories
29kcal
(1%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
443mg
(18%)
Potassium
25mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
20IU
(0%)
Vitamin C
1mg
(1%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 64servings
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Serving | 1oz | |
| Calories | 29kcal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 443mg | 18% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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