Homemade Bread and Butter Refrigerator Pickles have an addictive sweet and tangy flavor. They make a fabulous addition to any meal but, particularly in the summer months when fresh cucumbers are in abundance. This particular recipe requires no canning, and they can be kept for up to one month when stored properly. The flavor becomes even more robust with each passing day.
How Did Bread and Butter Pickles Get Their Name?
In short, it's widely believed these pickles got their name during the Great Depression. Cucumbers were easy to grow, and were served on sandwiches with bread and butter for an inexpensive meal. Cucumbers would grow all Summer than at the end of the season, they were pickled to last through the Winter months. Bread and butter pickles are still made today, for all of those same reasons but primarily, because they're simply delicious.
Helpful Tips for Making Bread and Butter Refrigerator Pickles
- You'll note that refrigerator pickles, don't go through the classic canning process. They can be stored for several weeks tightly sealed in the refrigerator. Emphasis on "tightly sealed."
- Traditionalists may insist that cucumbers should be soaked for 24 hours prior to pickling in cold water with a crisping agent such as pickling lime. It's been my experience, that if the cucumbers are super fresh, this step isn't necessary.
- I use my food processor to slice the cucumbers uber thin, which is our preference, but, you can adjust the thickness and slice them to the size that you like.
- They're delicious served on their own as a side dish or on sandwiches, subs, burgers, or as the name states, with bread and butter.
- If you're a die hard pickle enthusiast, you may like to try this Dill Pickle Dip from Noble Pig and Easy Ham and Dill Pickle Bites from Kalyn's Kitchen.
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Helpful Kitchen Items:
Bread And Butter Refrigerator Pickles
Servings: 8 cups
- 8-9 cups thinly sliced pickling cucumbers
- 1 jumbo Vidalia onion quartered & thinly sliced
- 2 ½ cups sugar
- 1 ½ cups white distilled vinegar
- 1 Tbsp salt
- 1 Tbsp celery seed
- 2 tsp mustard seed
- 2 tsp red pepper flakes [more or less to your taste]
- 1 tsp dried dill
- 6 cloves garlic thinly sliced
- Thoroughly clean and trim the ends of the cucumbers then slice. [¼" or thinner]
- Layer the cucumbers and sliced Vidalia onion in a large glass, stoneware or stainless steel bowl.
- On the stovetop combine the remaining ingredients in a saucepan. Cook over medium-high heat until the sugar is completely dissolved.
- Pour the hot brine over the cucumbers and onions.
- Place a plate on top and press to weigh down the cucumbers keeping them covered with the brine. Cover tightly.
- Chill for 24 hours, then stir. Keep chilled, and gently stir once per day for 1 week. The pickles become more flavorful the longer they sit.
- Store in tightly sealed jars in the refrigerator for up to 1 month.
The longer these pickles sit in the brine the more flavor they absorb. Slice them to your preference, but keep in mind, the thinner the pickle, the more quickly it will absorb the flavors of the brine.
Serving: 1cup | Calories: 292kcal | Carbohydrates: 70g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 890mg | Potassium: 271mg | Fiber: 2g | Sugar: 66g | Vitamin A: 253IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg