Refrigerator Bread and Butter Pickles Recipe
Sweet and tangy with a slight crisp, these Refrigerator Bread and Butter Pickles make a delicious condiment for any table or sandwich. No canning equipment is needed to prepare this pickled side.
Servings: 3 Pint Jars
Calories: 407kcal
Ingredients
- 3 lbs Kirby Pickles sliced 1/4-inch thick
- 1/2 medium White Onion sliced thin
- 1/4 cup Salt
- 2 cups White Vinegar
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Brown Sugar
- 1/2 cup Granulated Sugar
Pickling Spice
- 1 tablespoon Yellow Mustard Seeds
- 1 tablespoon Brown Mustard Seeds
- 1 tablespoon Whole Allspice
- 2 teaspoons Coriander Seeds
- 2 Whole Cloves crushed
- 4 Bay Leaves crumbled
- 1 teaspoon Ground Ginger
- 1 teaspoon Celery Seeds
Instructions
Dry Out Pickles
- Slice the cucumbers and onion and place in a large bowl. Pour the salt over the mixture and toss to coat. Let sit for 1 to 2 hours in order to dry the ingredients out.
- Place the cucumbers and onions in a colander and rinse with cold water. Divide the mixture between the half-pint jars leaving 1/2-inch of space at the top of the jar.
Pickling
- In a large saucepan combine the white vinegar, apple cider vinegar, brown sugar, and pickling spices, bring to a simmer over medium heat, stirring until the sugar dissolved.
- Pour the vinegar mixture over the cucumber mixture and let stand at room temperature for 1 hour. Ladle ingredients out into half-pint jars leaving 1/2 of headspace. Store in an air-tight container in the refrigerator (or continue with canning next steps). Let cool for 24 hours before serving.
Canning (optional)
- Prepare the canner or hot water bath, jars, and lids according to manufacturers instructions. This usually involves bringing the hot water bath to boiling water and soaping and rinsing the jars and lids. Then place the lids in the hot water bath to warm before placing the hot pickle liquid in the jars.
- Pack the pickles into each jar leaving 1/2-inch headspace and pour the hot pickling liquid on top, not filling past the 1/2-inch headspace. Remove the air bubbles and wipe the rims. Center the lids on each jar and apply bands just until fingertip tight.
- Process in the boiling water canner for 15 minutes. Remove from the water and set on a towel to cool for 12 hours before removing the bands. For best flavor, allow the pickles to stand for 4 to 6 weeks.
Nutrition
Serving: 1half-pint jar | Calories: 407kcal | Carbohydrates: 86g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 9461mg | Potassium: 790mg | Fiber: 5g | Sugar: 76g | Vitamin A: 327IU | Vitamin C: 17mg | Calcium: 161mg | Iron: 3mg