Refrigerator Bread and Butter Pickles

Refrigerator Bread and Butter Pickles

Have you ever wondered how something as simple as cucumbers can turn into a delightful treat that enhances your salads, sandwiches, and snacks? With Refrigerator Bread and Butter Pickles, you’ll discover a way to transform the ordinary into something extraordinary—all in less than 90 minutes! These sweet, tangy, and crisp pickles are a favorite among many, and once you try your hand at making them, you’ll understand why they are such a kitchen staple.

Ingredients List

To create your own Refrigerator Bread and Butter Pickles, gather the following ingredients:

• Cucumbers: 4 medium-sized (preferably pickling or Kirby cucumbers for crunch)
• Onion: 1 medium-sized (yellow or red for a touch of sweetness)
• Sugar: 1 cup (adjust based on your preference, or use a sugar substitute for a healthier option)
• Apple cider vinegar: 1 cup (for that tangy bite)
• Dill seeds: 1 teaspoon (for a fragrant note)
• Mustard seeds: 1 teaspoon (adds depth and flavor)
• Celery seeds: ½ teaspoon (optional, for additional flavor)
• Salt: 1 teaspoon (preferably kosher or sea salt)

Potential substitutions: If you’re looking for a lower-sugar option, consider using agave syrup or honey as a sweetener. Herb enthusiasts can add fresh dill for a more intense flavor profile.

Timing

Making Refrigerator Bread and Butter Pickles requires minimal time in the kitchen. Prepare to spend about 30 minutes for prep and 60 minutes to marinate in the refrigerator, totaling just 90 minutes. That’s 20% less time than many traditional canning recipes, making these pickles an efficient choice for busy cooks!

Step-by-Step Instructions

Step 1: Prepare the Cucumbers and Onion

Start by washing the cucumbers thoroughly. Slice them into thin rounds, using a mandolin for precision if you have one. Thinly slice the onion. Combine both in a large bowl, sprinkling with salt. Let sit for about 30 minutes to draw out the moisture.

Step 2: Make the Brine

In a saucepan, combine the apple cider vinegar, sugar, dill seeds, mustard seeds, celery seeds (if using), and any remaining salt. Heat over medium heat, stirring until the sugar dissolves completely. This should take about 5 minutes. Remove the brine from heat and let it cool slightly.

Step 3: Combine and Store

Rinse the cucumbers and onions under cold water to remove excess salt. Pack them into clean, sealable jars (preferably mason jars). Pour the brine over the vegetables, ensuring they are fully submerged. Seal the jars and place them in the refrigerator.

Step 4: Wait and Enjoy

Let the pickles marinate in the refrigerator for at least one hour before tasting—though they’ll be even better after 24 hours! Enjoy your delightful homemade Refrigerator Bread and Butter Pickles.

Nutritional Information

Here’s a brief breakdown of the nutritional content per serving (about 1/4 cup):

• Calories: 50
• Total Fat: 0g
• Sodium: 150mg
• Carbohydrates: 13g
• Sugars: 12g
• Protein: 0g

These pickles provide a dose of flavor with minimal calories, making them a great addition to various dishes.

Healthier Alternatives for the Recipe

Looking to make these pickles a bit healthier? Try these modifications:

• Reduce Sugar: Use half the amount of sugar or opt for natural sweeteners like stevia.
• Add Vegetables: Incorporate sliced carrots, bell peppers, or radishes for added nutrition and flavor.
• Use Less Salt: Reduce salt to make them more suitable for a low-sodium diet.

Serving Suggestions

Refrigerator Bread and Butter Pickles are incredibly versatile! Here are some serving suggestions:

• On Sandwiches: Layer them on burgers, turkey sandwiches, or alongside deli meats.
• With Cheese: Serve alongside cheese boards for a delightful contrast.
• In Salads: Toss them in garden salads for an added crunch and flavor burst.

Common Mistakes to Avoid

When making your pickles, watch out for these common pitfalls:

• Over-salting: While salt is essential for brining, too much can overwhelm the flavor.
• Skipping the Refrigeration: Allowing the pickles to marinate in the fridge is crucial for flavor development.
• Not Using Fresh Ingredients: The quality of your cucumbers and other produce significantly affects the final taste.

Storing Tips for the Recipe

Store your Refrigerator Bread and Butter Pickles in airtight mason jars in the refrigerator. They should last for about 2-4 weeks, maintaining their freshness. If you want to prepare ahead, simply double the recipe and jar them up—just remember to label with the date!

Conclusion

Refrigerator Bread and Butter Pickles offer a delightful way to enjoy cucumbers, bringing together the perfect balance of sweetness and tang. Within just 90 minutes, you can create a crunchy condiment that will elevate a variety of meals. So why not dive into the kitchen and give this recipe a try? We’d love to hear your thoughts or any variations you create. Happy pickling!

FAQs

Q: How do I make my pickles crunchier?
A: For crunchier pickles, consider soaking sliced cucumbers in ice water for an hour before brining.

Q: Can I use different types of vinegar?
A: Yes! While apple cider vinegar is traditional, white vinegar or rice vinegar can also work well.

Q: How long should the pickles sit before consuming?
A: For optimal flavor, let them marinate for at least 24 hours!

Q: Can these pickles be canned for long-term storage?
A: This recipe is for refrigerator pickles, but you can adapt it for canning with proper sterilization techniques.

Feel free to explore our other recipes for more culinary adventures and delightful surprises!

Refrigerator Bread and Butter Pickles

Transform simple cucumbers into sweet, tangy, and crisp Refrigerator Bread and Butter Pickles in just 90 minutes.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Condiment, Snack

Cuisine American

Servings 4 servings

Calories 50 kcal

Ingredients

  

Pickles Base

• 4 medium Cucumbers (preferably pickling or Kirby) For crunch
• 1 medium Onion (yellow or red) For a touch of sweetness

Brine Mixture

• 1 cup Sugar Adjust based on preference or use a sugar substitute
• 1 cup Apple cider vinegar For tanginess
• 1 teaspoon Dill seeds For fragrant note
• 1 teaspoon Mustard seeds Adds depth and flavor
• ½ teaspoon Celery seeds Optional, for additional flavor
• 1 teaspoon Salt Preferably kosher or sea salt

Instructions

 

Preparation

• Wash the cucumbers thoroughly and slice them into thin rounds.
• Thinly slice the onion.
• Combine the cucumbers and onion in a large bowl, sprinkling with salt. Let sit for about 30 minutes to draw out the moisture.

Making the Brine

• In a saucepan, combine the apple cider vinegar, sugar, dill seeds, mustard seeds, celery seeds (if using), and any remaining salt.
• Heat over medium heat, stirring until the sugar dissolves completely (about 5 minutes). Remove from heat and let cool slightly.

Combining and Storing

• Rinse the cucumbers and onions under cold water to remove excess salt.
• Pack them into clean, sealable jars (preferably mason jars).
• Pour the brine over the vegetables, ensuring they are fully submerged.
• Seal the jars and place them in the refrigerator.

Marination

• Let the pickles marinate in the refrigerator for at least one hour before tasting; they’ll be even better after 24 hours!

Notes

For crunchier pickles, soak sliced cucumbers in ice water for an hour before brining. Store pickles in airtight mason jars in the refrigerator for about 2-4 weeks.

Keyword bread and butter pickles, cucumber pickles, homemade pickles, pickles, refrigerator pickles

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest