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Refrigerator Bread and Butter Pickles Recipe

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This recipe for Refrigerator Bread and Butter Pickles is from From Our House to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 1/2 cups (about 1½ pounds) thinly sliced (about ¼-inch) pickling cucumbers
1 1/2 tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup (198 grams) granulated sugar
1 cup (240 ml) white vinegar
1/2 cup (120 ml) apple cider vinegar
1/4 cup (50 grams) light brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric
Directions:
Directions:
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours.

Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl.

Add onion to the bowl and toss with the cucumbers.

Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground tumeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.

Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
Number Of Servings:
Number Of Servings:
1 quart
Preparation Time:
Preparation Time:
1/2 hour to 45 minutes
Personal Notes:
Personal Notes:
I like my slices a bit thicker and sometimes use my crinkle cutter to make them a bit fancy. I often double or triple this recipe. Great use for those cukes that are too large to make dill pickles with.

 

 

 

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