Description
Bread & Butter Refrigerator Pickles are a timeless classic that offer a delightful combination of sweet, tangy, and crunchy flavors. These pickles are incredibly easy to make at home and provide a perfect way to use up cucumbers from the garden or market. They are an excellent addition to any meal, whether it’s adding a zesty kick to sandwiches or serving as a refreshing side.
Making your own pickles is not only rewarding but also allows you to control the ingredients, ensuring a healthier option compared to store-bought versions. With just a few simple ingredients and minimal cooking time, you can create a batch of these irresistible pickles that are sure to impress family and friends alike.
Ingredients
1 pound (452 g) kirby or other pickling cucumbers (about 4 small), blossom ends removed and cut into spears or slices
½ large onion, thinly sliced
1 cup (240 g) white vinegar
½ cup (119 ½ g) cider vinegar
½ cup (120 g) filtered water
¾ cup (150 g) granulated sugar
2 tablespoons (36 g) fine sea salt or pickling salt
1 tablespoon (11 g) whole yellow mustard seeds
1 tablespoon (10 g) whole black peppercorns
1 teaspoon celery seed
Instructions
Wash jars and lids in very hot water to sanitize.
Cut cucumbers into spears or 1/8-inch thick slices as desired.
Pack cucumbers into jars, alternating with slices of onion.
Sprinkle peppercorns, mustard seeds, and celery seed on top.
Combine both vinegars, water, salt, and sugar in a saucepan. Simmer over medium heat until the sugar and salt dissolve.
Pour the warm vinegar mixture over cucumbers, filling jars to the top. Add water if necessary to ensure cucumbers are covered.
Seal jars and refrigerate for at least 24-48 hours before serving. Enjoy within 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 100 Kcal