Bread Butter Fridge Pickles Small Batch Recipes

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EASY BREAD AND BUTTER PICKLES



Easy Bread and Butter Pickles image

These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time.

Provided by Karen From Colorado

Categories     Lunch/Snacks

Time 25m

Yield 4 Cups

Number Of Ingredients 10

8 small pickling cucumbers, unpeeled and cut into 1/4 inch thick slices
1 medium onion, cut in half and thinly sliced
1 cup cider vinegar
3/4 cup sugar
4 1/2 teaspoons kosher salt
2 teaspoons mustard seeds
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed

Steps:

  • Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
  • Boil 1 minute, stirring frequently.
  • Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
  • Cover and chill overnight before serving.
  • You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.

REFRIGERATOR BREAD & BUTTER PICKLES



Refrigerator Bread & Butter Pickles image

These are by far my favorite sweet pickles. I worked on this recipe for years before I perfected it. Some times we use the spices and brine to make pickled onions or sweet relish.

Provided by PAUL P.

Categories     < 15 Mins

Time 10m

Yield 1 quart, 6 serving(s)

Number Of Ingredients 7

2 cups white vinegar
1 1/2 cups sugar
2 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon whole mixed pickling spice
1/4 teaspoon celery seed
1 onion, thinly sliced

Steps:

  • Pour sugar and vinegar in a small sauce pan. Stir over medium heat just until sugar is dissolved. Cool to room temperature.
  • Put salt and spices in a quart jar.
  • Fill jar with layers of cucumber slices and onion to within 1/2" of the rim.
  • Pour brine over everything leaving 1/2" of head space.
  • Seal and refrigerate for at least 3 days.
  • These will keep for up to 6 months in the refrigerator.

Nutrition Facts : Calories 219.6, Fat 0.2, Sodium 780.5, Carbohydrate 52.6, Fiber 0.4, Sugar 51, Protein 0.3

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