Best 2 Refrigerator Bread And Butter Pickles Recipes
Do you have an overabundance of cucumbers in your garden? Are you looking for a way to use up leftover vegetables? If so, refrigerator bread and butter pickles are the perfect solution! This classic pickle recipe is easy to make and can be enjoyed all year long. The sweet and tangy flavor of these pickles makes them a delicious addition to any meal. They are also a great way to add some crunch and flavor to salads, sandwiches, and burgers. If you are looking for a delicious and easy way to use up your extra cucumbers, give refrigerator bread and butter pickles a try.
Let's cook with our recipes!
REFRIGERATOR BREAD AND BUTTER PICKLES
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
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
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 the freshest cucumbers you can find. This will ensure that your pickles have the best flavor and texture.
- Use a sharp knife to slice the cucumbers. This will help to prevent them from becoming bruised or damaged.
- Make sure the vinegar solution is completely covering the cucumbers. This will help to prevent them from becoming spoiled.
- Store the pickles in a cool, dark place. This will help to preserve their flavor and color.
- Wait at least 24 hours before eating the pickles. This will allow them to fully absorb the flavors of the vinegar solution.
Conclusion:
Refrigerator bread and butter pickles are a delicious and easy-to-make condiment that can be enjoyed on a variety of dishes. They are also a great way to use up extra cucumbers. With a few simple ingredients and a little bit of time, you can make your own delicious refrigerator bread and butter pickles that will be the perfect addition to your next meal.
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