The Best bread and butter pickles refrigerator recipe
I’m so excited to share this bread and butter pickles refrigerator recipe with you all! I’ve been making this recipe for years, and it’s always a hit with my family and friends. There’s something about the tangy, sweet flavor of these pickles that just makes them irresistible.
And the best part? They’re incredibly easy to make, and can be ready in just a few hours. I love serving them as a side dish for BBQs, picnics, and family gatherings.
My kids are especially fond of them, and they’re always asking for more. I’ve even been known to make a double batch just to have some on hand for snacks throughout the week. As an added bonus, this recipe is also super healthy – the cucumbers are packed with water and antioxidants, and the vinegar helps to preserve them for a long time.
Plus, it’s a great way to use up any leftover cucumbers that might be going bad. I’ve even started making this recipe during the summer months when our garden is in full bloom, and we have an abundance of fresh cucumbers to work with. It’s truly one of my favorite recipes to make during the warmer months.
So without further ado, let’s get started on this delicious bread and butter pickles refrigerator recipe! I’m so excited to share it with you all.
Bread and Butter Pickles Refrigerator Recipe
4.5 from 663 votes
These quick and easy refrigerator pickles are crisp, tangy, and sweet. They require no canning and are ready to eat after a brief chilling period.
1Place the sliced cucumbers and onion in a large bowl.
2Sprinkle with 1 tablespoon of kosher salt and toss to coat evenly.
3Let the mixture sit at room temperature for 1 hour to draw out excess moisture, then drain and rinse the vegetables thoroughly with cold water and drain again.
4In a medium saucepan, combine the white vinegar, granulated sugar, water, mustard seeds, celery seeds, ground turmeric, and red pepper flakes if using.
5Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
6Once boiling, reduce the heat to low and simmer for 1 minute.
7Pack the drained cucumber and onion mixture tightly into the clean jars, leaving about 1/2 inch of headspace at the top.
8Pour the hot brine over the vegetables, ensuring they are completely submerged.
9Tap the jars gently on the counter to release any air bubbles, then wipe the rims clean and screw on the lids.
10Let the jars cool to room temperature on the counter, about 30 minutes.
11Once cool, refrigerate the pickles for at least 3 hours before serving to allow the flavors to meld.
12The pickles will keep in the refrigerator for up to 3 weeks.
For best texture, use firm, fresh pickling cucumbers like Kirby or Persian. Adjust the sweetness by adding more or less sugar to the brine. The pickles will continue to develop flavor over the first 24 hours.
Watch Video Of How Bread and Butter Pickles Refrigerator Recipe Works
One of my favorite things about this bread and butter pickles refrigerator recipe is how versatile it is – you can serve them as a side dish at any meal from breakfast to dinner!
To store these pickles long-term, simply transfer them to an airtight container in the fridge – they’ll keep for up to 6 weeks without losing their flavor or texture.
When reheating leftover pickles, try mixing them with some chopped fresh herbs like parsley or dill for added freshness.
❓ Frequently Asked Questions About Bread and Butter Pickles Refrigerator
1. What is the difference between bread and butter pickles and traditional dill pickles?
Bread and butter pickles are made with a sweeter brine that includes sugar, salt, and spices, whereas traditional dill pickles are made with a more acidic brine that includes vinegar and spices. This gives bread and butter pickles a sweeter, more complex flavor profile compared to traditional dill pickles.
2. Can I use store-bought pickle juice instead of making my own?
While you can use store-bought pickle juice as a substitute, keep in mind that it may not have the same depth of flavor as homemade pickle juice. If you do choose to use store-bought pickle juice, be sure to taste it first before adding it to your jar – some brands may be too salty or too sweet for your taste.
3. How long will these pickles keep in the refrigerator?
These pickles will typically last for 6-8 weeks in the refrigerator, depending on how well they are stored and handled. To extend their shelf life, be sure to keep them in an airtight container in the coldest part of your fridge – ideally at 40°F (4°C) or below.
4. Can I can these pickles using a water bath canner?
While you can attempt to can these pickles using a water bath canner, they will not have the same shelf life as commercially canned pickles due to their unique brine composition.
5. Are these pickles suitable for pregnant women or people with sensitive stomachs?
While these pickles are generally considered safe for most people to eat, they do contain vinegar which may not be suitable for pregnant women or people with sensitive stomachs – consult with your doctor or healthcare provider before consuming.
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