Best 2 Bread And Butter Refrigerator Pickles Recipes

Bread and butter pickles are a classic American condiment that can be enjoyed on sandwiches, burgers, and hot dogs, or as a side dish to fried chicken or fish. They are made with cucumbers that are sliced and soaked in a brine solution before being cooked in a sweet and tangy vinegar mixture. The resulting pickles have a crisp texture and a slightly sweet and sour flavor.

This article provides two recipes for bread and butter pickles: a traditional recipe and a quick and easy recipe. The traditional recipe uses whole cucumbers that are sliced into spears, while the quick and easy recipe uses sliced cucumbers. Both recipes use a similar brine solution and vinegar mixture, but the quick and easy recipe uses a microwave to speed up the cooking process.

No matter which recipe you choose, you'll end up with delicious bread and butter pickles that are sure to please everyone at your table.

**Here are some of the benefits of bread and butter pickles:**

* They are a good source of vitamins and minerals, including vitamin C, potassium, and magnesium.
* They are low in calories and fat.
* They are a good source of probiotics, which can help to improve gut health.
* They are a versatile condiment that can be used in a variety of dishes.
* They are easy to make at home.

So what are you waiting for? Try one of these bread and butter pickle recipes today!

Let's cook with our recipes!

REFRIGERATOR BREAD AND BUTTER PICKLES

Refrigerator Bread and Butter Pickles image

This recipe always reminds me of Sunday dinner at my grandmother's house. It was always a huge spread and there were always bread and butter pickles on the table. She made them the old fashion way. I don't have the time for that and finally tweaked a refrigerator version to taste like hers. I hope you enjoy them.

Provided by Pamela Rappaport

Categories Other Side Dishes

Time 20m

Number Of Ingredients 10

Ingredients

2 lb pickling cucumbers, sliced
1/2 onion, sliced
1 c water
1 c apple cider vinegar
1 1/2 c sugar
1 Tbsp kosher salt
1/2 tsp whole mustard seeds
1/2 tsp tumeric
1/2 tsp celery seeds
1/2 tsp pickling spice

Steps:

1. Pack the onion and cucumber slices into 2, one quart jars. It'll probably take between 1 1/2 and 2 pounds of cucumbers. Be sure to pack them, not just loosely place them in the jars.
2. Note: I usually do one jar per the recipe and add 1/2 of a sliced jalapeno pepper to the other to satisfy the heat lovers here
3. Combine the rest of the ingredients in a non-reactive pan.
4. Bring to a boil and simmer for 3 minutes.
5. Immediately pour over the cucumbers dividing between the two jars. Be sure the cucumbers are covered, if you need to top it off with a little water it's OK.
6. Store in the refrigerator. It's best if you wait a week, if you can, before eating. Will keep up to 2 months.
7. Note: while waiting for them to cure I usually shake them occasionally

BREAD AND BUTTER REFRIGERATOR PICKLES

BREAD AND BUTTER REFRIGERATOR PICKLES image

Categories Condiment/Spread Vegetable

Yield 2 pints

Number Of Ingredients 13

Ingredients

2 pounds pickling cucumbers, Sliced or quartered
1/2 yellow onion, sliced
2 red jalapeno peppers, thinly sliced into rings
3 tablespoons Kosher salt
2 cups distilled white vinegar
1/2 cups white sugar
1/4 cup water
2 cloves garlic, sliced
1 tablespoon mustard seed
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
1/2 teaspoon ground turmeric
1/8 teaspoon ground cloves

Steps:

Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain. Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

Tips:

Choose firm, crisp cucumbers for best results.
Use a sharp knife to thinly slice the cucumbers for even pickling.
For a sweeter pickle, use more sugar. For a tarter pickle, use less sugar.
Add extra spices, such as garlic, dill, or red pepper flakes, to taste.
Make sure the pickling liquid completely covers the cucumbers in the jar.
Store the pickles in the refrigerator for at least 24 hours before eating for best flavor.

Conclusion:

These bread and butter refrigerator pickles are a delicious and easy way to enjoy fresh cucumbers. They are perfect for a quick snack, a side dish, or as a topping for burgers and sandwiches. With just a few simple ingredients and a little bit of time, you can make your own delicious pickles at home. So next time you have a craving for pickles, give this recipe a try!