Bread and Butter Refrigerator Pickles
I'm excited to share my recipe for refrigerator Bread and Butter pickles with you. These are a great way to use up some of those leftover cucumbers from your garden or the farmers market. Plus, they're delicious and easy to make! These are great added to your next cheese & cracker board too. I hope you'll give them a try.
Servings: 12
Calories: 23kcal
Equipment
Ingredients
- 4 medium cucumbers
- ⅓ cup white vinegar
- ¼ cup water
- 3 tablespoon white granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon whole yellow mustard seeds
- ¾ teaspoon ground Turmeric
Instructions
- Wash and remove the stem and blossom ends from each cucumber. Slice the cucumbers with a knife or a crinkle cutter into ⅛" slices.4 medium cucumbers
- Put the cucumbers into a bowl. Add the spices, salt, and sugar.4 medium cucumbers, 3 tablespoon white granulated sugar, 1 teaspoon kosher salt, 1 teaspoon whole yellow mustard seeds, ¾ teaspoon ground Turmeric
- In a stainless steel sauce pan, bring the water and vinegar to a quick boil. Reduce the heat to low and add the cucumber mixture in the bowl. Stir well in the sauce pan for 3 to 5 minutes until the cucumber slices turn a darker green.¼ cup water, ⅓ cup white vinegar
- Remove from heat and set the sauce pan in the sink with filled with 2" of cold ice water. Or transfer to a shallow bowl and set the bowl in the shallow ice water. The ice water helps rapidly cool the cucumber slices and keeps them crisper.
- After 10 minutes of cooling, ladle the cucumber slices into prepared, sanitized Ball canning or mason jars for either refrigerator process, or the waster bath canning process method. Only use Bail Jars for short term refrigerator processing.
- Set in the Refrigerator pickles in the fridge for 24 hours before eating. If using the Water Bath Canning method, process in the water bath canner, then set on the counter to cool completely. You should hear a little "pop" sound as each jar lid is sucked downward, indicating a good seal.
Notes
- Use the freshest cucumbers you can get. It makes a difference in how crisp they stay after processing.
- Only use kosher salt, not table salt. Table salt with our without iodine will cloud your pickle marinade.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 196mg | Potassium: 96mg | Fiber: 1g | Sugar: 4g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg