Best Refrigerator Bread And Butter Pickles Recipes

REFRIGERATOR BREAD AND BUTTER PICKLES

Steps:

• 1. Pack the onion and cucumber slices into 2, one quart jars. It'll probably take between 1 1/2 and 2 pounds of cucumbers. Be sure to pack them, not just loosely place them in the jars.
• 2. Note: I usually do one jar per the recipe and add 1/2 of a sliced jalapeno pepper to the other to satisfy the heat lovers here
• 3. Combine the rest of the ingredients in a non-reactive pan.
• 4. Bring to a boil and simmer for 3 minutes.
• 5. Immediately pour over the cucumbers dividing between the two jars. Be sure the cucumbers are covered, if you need to top it off with a little water it's OK.
• 6. Store in the refrigerator. It's best if you wait a week, if you can, before eating. Will keep up to 2 months.
• 7. Note: while waiting for them to cure I usually shake them occasionally

BREAD-AND-BUTTER REFRIGERATOR PICKLES

Steps:

• Combine cucumbers and onions in large heatproof glass bowl.
• Bring remaining ingredients to boil in medium saucepan on medium-high heat; simmer on medium-low heat 5 min. Cool 5 min.
• Pour vinegar mixture over vegetables; mix lightly. Cool completely.
• Refrigerate 2 hours.

BREAD AND BUTTER REFRIGERATOR PICKLES

Steps:

• Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain. Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

REFRIGERATOR BREAD AND BUTTER PICKLES

Steps:

• Combine cucumbers and salt in a large, shallow bowl, toss to combine, 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 turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
• I go ahead and put cucumbers and onions into jars at this point. Leave an inch or so at top of jar. Pour the hot vinegar mixture over cucumbers, completely covering, let stand at room temperature 1 hour. Place lids on jars and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.

REFRIGERATOR BREAD AND BUTTER PICKLES

Steps:

• Wash cucumbers and slice thin, I use a mandolin. Layer in glass jars with onion as desired. Mix sugar, vinegar, salt, mustard seed, celery seed and tumeric. Heat slightly until sugar is dissolved. Let cool, then pour over cucumber slices. Cover and keep refrigerated. Wait 24 hours before serving for best flavor.