These Easy Refrigerator Bread & Butter Pickles are sweet & crunchy and ready in just a day, no canning!
Gardening season is winding down here. My tomatoes are kaput. But they haven't been doing very well for weeks now. I blame those creepy looking, aggressive tomato hornworms...
I know, I know... they are harmless. You can just pluck them off with your fingers.
I refused to touch them. They look like something straight out of an Alien movie.
And they have teeth... have you seen those teeth??
But anyways, this post is about homemade pickles not nasty hornworms and my poor, poor tomato plants.
My cucumber plants have been doing just the opposite. They have been producing like crazy! I picked 4 or 5 pretty large ones off all at once the week before last and knew it was time to get down to some pickle making.
Those of you who follow me on Instagram saw some of the pickle making process in my stream and started asking for the recipe.
The recipe isn't mine per say. I have been using this one that I found on the Brown Eyed Baker's blog since last summer.
It is a classic and easy refrigerator bread & butter pickles recipe. I basically just doubled her recipe since I had so many cucumbers and it yielded me four pint jars of pickles.
Easy Refrigerator Bread & Butter Pickles
Prep Time: 1 hour, 45 minutes
Cook Time: 1 hour, 5 minutes + 24 hours c
Ingredients (4 pint jars)
- 11 cups of sliced cucumbers (about 4 large cucumbers)
- 3 tbsp kosher salt
- 1/2 of a medium onion, thinly sliced (We don't care for too many of the pickled onions in our pickles, but like them for the flavor they add. If you like pickled onions, feel free to slice the entire onion.)
- 2 cups sugar
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 1/2 cup light brown sugar
- 3 tsp mustard seeds
- 1 tsp celery seeds
- 1/4 tsp ground tumeric
Combine the sliced cucumbers and the salt in a large bowl and mix well. Cover with plastic wrap and chill for about 2 hours.
Dump the salted cucumbers into a colander and rinse well under running cold water.
Drain and return the cucumber slices to the bowl. Add the onion slices and toss well.
In a large saucepan, combine the vinegars, the sugars, mustard seeds, celery seeds, and turmeric. Bring to a simmer over medium heat, stirring often until the sugars completely dissolve.
Pour the hot vinegar mixture over the cucumber and onion slices in your bowl and mix well. Let this stand at room temperature for one hour.
Cover with plastic wrap again and allow it to refrigerate for at least 24 hours.
Transfer the pickles and onion slices to your clean jars, and then funnel in the pickling liquid into each jar to the rim.
Cover with lids and store in the fridge for up to one month.
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These bread & butter pickles are so easy to make and are such a crowd pleaser. And with 4 jars, you have 1 or 2 to share. ;)
I mean, if you want to...
I did trade a jar for a nice haul of tomatoes from my neighbor whose granddaughter happened to be brave enough to pick all those little devil hornworms off of their tomato plants to salvage them and their tomato harvest for the end of the season.
I feel like it was more than a fair trade. ;)
Are you ready to give homemade pickle making a go now?
Don't be scared... It's easy, peasy! :)
Psssssttt... I have another good cucumber harvest coming in by the weekend and I plan to give Kosher Dill pickles a go next. Be looking for them on the blog soon if all goes well...
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