Bread and Butter Pickles
Easy refrigerator pickles that don't require canning. Slightly sweet, tangy and delicious.
- 6 pickling cucumbers medium sized, thinly sliced about ¼ inch thick
- 2 white or yellow onions thinly sliced
- 2 Tbsp kosher salt
- 1 c. white vinegar
- 2 c. white sugar
- ½ tsp turmeric
- 1 ½ tsp mustard seeds
- 1 ½ tsp celery seeds
- ½ tsp ginger powder
Combine sliced cucumbers, sliced onions and salt in a large bowl. Cover cucumbers and onion with cold water. Add 1 c. of ice cubes to the bowl to keep it cold.
Leave the bowl on the counter and let the mixture sit for 1 hour or longer.
Move cucumber mixture to colander, rinse with cold water and drain. Set aside.
In a large saucepan combine the vinegar, sugar, turmeric, mustard seeds, celery seeds and ginger powder. Bring to a full boil over medium-high heat. Then add cucumber and onions to the saucepan. Boil mixture for four minutes, stirring occasionally.
Store in an airtight container or containers in the refrigerator for up to 1 month.
Why are they call bread and butter pickles?
There are several theories, but the most common belief is that these types of old-fashioned pickles were made during the depression era and used to barter for other essentials like bread and butter. The name stuck!
Can you use regular cucumbers to make pickles?
You can but they won’t be as good. Pickling cucumbers are perfect for pickles because they are smaller (make the perfect slice) and they are drier which means they can soak up all of the delicious pickling liquid.
How long do refrigerator pickles last?
They will keep for up to one month as long as they are stored in an airtight container.
Can you double this recipe?
This is a small-batch pickle recipe that makes approximately four servings. You can double it if you want more servings.
Calories: 555kcal | Carbohydrates: 134g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3503mg | Potassium: 725mg | Fiber: 4g | Sugar: 127g | Vitamin A: 326IU | Vitamin C: 19mg | Calcium: 100mg | Iron: 2mg