As seen in image_acaec4.png, these easy refrigerator Bread and Butter Pickles taste just like traditional canned pickles but are made with a “no muss, no fuss” approach that is perfect for beginners or those without canning equipment. These sweet pickles are an excellent addition to salads, crudité trays, or simply for snacking, and because the recipe relies on sugar for its signature flavor, it provides that classic preserved taste without complex steps.
When selecting your produce, use the freshest, unblemished pickling cucumbers rather than the larger varieties used for salads, and remember that the brining process—which involves slicing the cucumbers and onions, salting them heavily, and covering them with ice for three hours—is essential to create the necessary brine before adding the pickling liquid. You can easily tweak the ratio of vinegar to sugar and the choice of spices to suit your personal taste buds, but please note that because this method does not involve sterilization or processing, the pickles must be refrigerated and should be consumed within 2 weeks.
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Easy Bread and Butter Pickles
24
servings15
minutes15
minutes75
kcalIngredients
2 pounds pickling cucumbers (sliced)
8 pearl onions (sliced)
¼ cup canning salt
2 cups sugar
2 cups white vinegar
1 tablespoon mustard seed
1 teaspoon celery seed
½ teaspoon ground turmeric
A pinch of ground cloves
Directions
- Brine: Combine sliced cucumbers, onions, and salt in a large container. Cover with crushed ice, mix well, and let stand for 3 hours. Drain, rinse thoroughly, and drain again.
- Boil: In a large pot, combine sugar, vinegar, mustard seed, celery seed, turmeric, and cloves; bring to a boil.
- Combine: Add the cucumber mixture to the pot and return to a boil. Remove from heat immediately.
- Jar: Carefully ladle the hot mixture into jars.
- Cool: Let the mixture cool, then secure the lids and refrigerate for up to 2 weeks.
