Introduction:
There’s a nostalgic charm in making your own pickles, reminiscent of old-fashioned kitchen gardens and pantries stocked with jars of home-preserved fruits and vegetables. Bread and butter pickles, with their delightful balance of sweet and tangy flavors, are a classic example of this time-honored tradition. This recipe offers a quick and easy way to create these delicious pickles right in your own kitchen, using simple ingredients and requiring minimal effort. Perfect for beginners and seasoned cooks alike, these pickles bring a homemade touch to any meal.
Why This Recipe Works:
What sets this refrigerator bread and butter pickles recipe apart is its no-fuss approach. There’s no need for the lengthy canning process typically associated with pickles. Instead, these pickles come together quickly and can be enjoyed almost immediately. This method involves a short brining and a simple vinegar-based pickling solution, infused with spices like mustard seeds, celery seeds, and a hint of turmeric, providing a beautiful golden hue and a burst of flavor. The addition of light brown sugar offers a deeper sweetness that complements the tangy vinegar, creating a perfectly balanced pickle.
Serving Suggestions:
These pickles are versatile and can elevate many dishes. They’re a fantastic accompaniment to sandwiches, burgers, and grilled meats, adding a zesty crunch that brightens up hearty flavors. You can also chop them up into a relish for hot dogs or deviled eggs, or simply serve them alongside a cheese platter for a delightful contrast. The ease of making them and their delightful taste will tempt you to keep a jar in the fridge at all times!
Refrigerator Bread & Butter Pickles Recipe
Ingredients:
- 5½ cups (680 g) pickling cucumbers, sliced ¼-inch thick, about 1½ pounds
- 1½ tablespoons kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup (198 g) granulated sugar
- 1 cup (240 ml) white vinegar
- ½ cup (120 ml) apple cider vinegar
- ¼ cup (53 g) light brown sugar
- 1½ teaspoons mustard seeds
- ½ teaspoon celery seeds
- ⅛ teaspoon ground turmeric
Directions:
- In a large, shallow bowl, combine cucumbers and salt. Cover and chill for 1½ hours.
- Transfer cucumbers to a colander, rinse thoroughly under cold water, and drain well. Return cucumbers to the bowl and add the sliced onion.
- In a medium saucepan, combine granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Pour the hot vinegar mixture over the cucumber and onion mixture. Let stand at room temperature for 1 hour.
- Cover and refrigerate for 24 hours. Store in an airtight container in the refrigerator for up to 1 month.
Prep Time: 15 minutes
Cook Time: 5 minutes
Resting Time: 2 hours 40 minutes
Total Time: 3 hours
Yield: 4 cups of pickles
Calories per Serving: 307 kcal
These quick and easy refrigerator bread and butter pickles will surely become a staple in your home, bringing a touch of homemade tradition to your modern kitchen.
