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Bread Butter Refrigerator Pickles Recipe

Bread Butter Refrigerator Pickles Recipe - Treat Indulgently

When summer rolls around, there’s nothing quite like enjoying a barbecue or picnic with friends and family. Picture this: a sunlit garden, laughter echoing, and the aromatic scent of grilled meats wafting through the air. 
Whether you’re grilling chicken, burgers, or veggie skewers, there’s one side dish that never fails to steal the show—crunchy, sweet, and tangy bread and butter pickles. As a food enthusiast, I’ve always been enchanted by their delightful crunch and bold flavors. 
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24
Course: Side Dish
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups granulated cane sugar
  • 1 small stick of cinnamon bark 1 inch
  • 1/2 teaspoon ground turmeric for color and earthiness
  • 6 whole allspice berries
  • 3/4 teaspoon celery seeds
  • 2 cloves fresh garlic, thinly sliced
  • 1 cup apple cider vinegar raw or filtered, 5% acidity
  • 6 whole cloves
  • 1 dried bay leaf
  • 1/4 cup coarse-grain pickling salt non-iodized, for clear brine
  • 1 tablespoon whole mustard seeds
  • 2 1/2 pounds crisp pickling cucumbers, freshly harvested
  • 1 pound sweet or yellow onions, thinly sliced into half-moons
  • 1 teaspoon crushed red chili flakes
  • 1 1/4 cups white vinegar distilled, 5% acidity

Method
 

Step 1: Prepare the Cucumbers and Onions
  1. Start by washing your cucumbers thoroughly under running water. Slice them into rounds, about a quarter-inch thick. The crunchiness of your pickles starts here! Now, slice your sweet or yellow onions into half-moons.
     In my experience, the sweet onions add a delightful flavor balance that pairs beautifully with the tangy brine.
Step 2: Create Your Brine
  1. In a large pot over medium heat, combine the apple cider vinegar, white vinegar, sugar, pickling salt, turmeric, cinnamon, allspice, celery seeds, garlic, whole cloves, bay leaf, mustard seeds, and crushed red chili flakes.
     Stir until the sugar is dissolved. The aroma is something you won't forget; it’s that perfect balance of sweet and spicy. Bring your brine to a gentle boil, and then remove it from heat. Let it cool slightly while you prepare your jars.
Step 3: Pack the Ingredients
  1. Take a clean glass jar (or several small jars if you want to share) and layer the sliced cucumbers and onions. Depending on your personal preference, you can alternate layers for a more colorful look or group them together.
     Make sure to fill the jar generously; these pickles are meant to be enjoyed!
Step 4: Pour the Brine
  1. Now comes the fun part. Carefully pour the hot brine over your packed cucumbers and onions, ensuring they are fully submerged.
     Leaving about half an inch of headspace is a good practice. You don’t want any overflow or mess in your fridge.
Step 5: Seal and Chill
  1. Screw on the jars’ lids tightly and let them cool to room temperature. Once cooled, pop them in the refrigerator. 
    The beauty of refrigerator pickles is that they need only about 24 hours to pickle before they’re ready to dive into!

Notes

  • Choose fresher produce: Fresh, well-picked cucumbers make all the difference. Farmer's markets are ideal sources.
  • Use non-iodized salt: This prevents cloudiness in the brine, ensuring a perfectly clear pickle.
  • Adjust sweetness: Feel free to modify the sugar quantity based on your personal taste. Some prefer a sweeter option, while others might like it a bit less sweet.
  • Experiment with spices: Add or substitute spices to suit your taste. Dill, for example, can give a unique twist.
  • Sterilize your jars: Ensuring your jars are sterilized prevents unwanted bacteria growth.