Best Bread Butter Fridge Pickles Small Batch Recipes

BREAD & BUTTER FRIDGE PICKLES (small batch) image

Provided by Tere Gill

Time 35m

Number Of Ingredients 10

2 3/4 c thinly sliced pickling cucumbers
3/4 Tbsp kosher salt
1/2 c thinly sliced sweet onion
1/2 c white vinegar
1/4 c apple cider vinegar
1/2 c granulated sugar
1/8 c light brown sugar
3/4 tsp mustard seeds
1/4 tsp celery seeds
1/16 tsp ground turmeric

Steps:

1. Combine cucumbers and salt in a large bowl (preferably stainless steel or pyrex.)
2. Cover and refrigerate 1½ hours.
3. After the 1 1/2 hours, fill the bowl of cucumbers with cold water to partially rinse, then pour cucumbers into a colander; rinse thoroughly under cold water.
4. Drain well. Rinse and dry the bowl, then return cucumbers to bowl.
5. Add sliced onion to the cucumbers; toss to combine.
6. In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds and ground turmeric.
7. Bring to a simmer over medium heat, stirring until the sugar dissolves. (Don't breathe the steam. It will take your breath.)
8. Pour hot vinegar mixture over cucumber mixture; stir gently to cover the veggies. Press down lightly to immerse as much as possible.
9. Let stand at room temperature 1 hour. Cover and refrigerate 24 hours before jarring.
10. Store in glass jars in refrigerator.

Small Batch Bread And Butter Pickles Recipe by Tasty image

Provided by Jeri Mobley

Categories Sides

Time 2h50m

Yield 1 jar

Number Of Ingredients 13

14 oz hothouse cucumber, sliced into 1/4-in (6 mm) thick coins
¼ small white onion, thinly sliced
1 tablespoon kosher salt
1 ½ cups distilled white vinegar
¾ cup sugar, plus 2 tablespoons
2 cloves garlic, smashed
1 ½ teaspoons mustard seed
¼ teaspoon celery seed
⅛ teaspoon ground turmeric
8 whole black peppercorns
¼ teaspoon red pepper flakes
1 tablespoon water
17 oz glass jars, sterilized

Steps:

Make the cucumber mixture: Add the cucumber and onion to a medium bowl. Sprinkle with the salt and toss until well-coated. Cover the bowl with plastic wrap and refrigerate for 2 hours.
Transfer the cucumber mixture to a colander and rinse well to remove the salt. Drain well.
Make the brine: In a medium saucepan, whisk together the vinegar, sugar, garlic, mustard seeds, celery seeds, turmeric, black peppercorns, red pepper flakes, and water. Bring to a simmer over medium heat and cook for 3 minutes, until the sugar dissolves.
Add the cucumber and onion mixture to the brine and return to a simmer. Cook for 1 minute, then remove the pot from the heat. Let sit until cool enough to handle, but still warm, about 25 minutes.
Use tongs to transfer the pickles to the sterilized jar, then fill the jar with the brine, leaving ½ inch of headspace at the top. Seal the jar with the lid, then let sit on the counter until the pickles cool to room temperature, 1½-2 hours. Transfer the pickles to the refrigerator until ready to eat.
The pickles are ready to eat once jarred, but taste better the next day. Store in the refrigerator for up to 10 days.
Enjoy!