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
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Kaden Dennen
[email protected]I love the flavor of these pickles. They're the perfect addition to my summer picnics.
Jeremy King
[email protected]These pickles are the perfect balance of sweet and sour. They're also really crunchy, which I love.
Tanaka Thandie
[email protected]I've never made pickles before, but these were so easy to make and they turned out delicious. I'll definitely be making them again.
David Lem
[email protected]These pickles are a great way to add some zip to your favorite dishes. I love them on burgers, hot dogs, and sandwiches.
Suhayb Moha14
[email protected]I followed the recipe exactly, and my pickles turned out great! They're the perfect addition to my summer salads.
Birjesh Gupta
[email protected]I'm not a big fan of pickles, but I actually really liked these. They're not too sour, and they have a nice crunch.
Nim Bahadur KC
[email protected]These pickles are so easy to make, and they're a great way to use up extra cucumbers from the garden.
bts ami
[email protected]I've made these pickles several times now, and they always turn out great. I love the way the vinegar and sugar balance each other out.
Milon Bai
[email protected]I love the way these pickles taste with grilled cheese sandwiches. They're the perfect tangy complement to the gooey cheese.
Saad Ayaz
[email protected]These pickles are the perfect addition to any sandwich or salad. They're also great for snacking on straight out of the jar.
Rafiq Muhammad
[email protected]I was a bit skeptical about making pickles in my refrigerator, but I'm so glad I tried it. They turned out perfectly! I'll definitely be making them again.
Dagimlidet Yoseph
[email protected]I love the convenience of being able to make these pickles in my refrigerator. It's so much easier than canning them, and they still taste just as good.
Jigga Martinez
[email protected]I've been making these pickles for years, and they're always a crowd-pleaser. They're so easy to make, and they taste like they came from a fancy restaurant.
Reginald Pittman
[email protected]These pickles were a huge hit at my last barbecue! They're the perfect balance of sweet and tangy, and they have a great crunch. I'll definitely be making them again.