Easy Bread and Butter Refrigerator Pickles Recipe
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.
How to Make the Best Bread and Butter Refrigerator Pickles Recipe
- Ingredients you’ll need to make homemade Bread and Butter Pickles: 809 cups thinly sliced pickling cucumbers, 1 jumbo Vidalia onion or two medium, granulated sugar, salt, celery seed, mustard seed, red pepper flakes, fresh dill and garlic cloves.
- Kitchen gadgets you’ll need: A large deep heavy bottomed pot or saucepan, sharp knife and cutting board or a food processor to prep the cucumbers and onion, measuring cups and spoons, a large non reactive bowl for storing in the refrigerator and a plate to weigh the pickles down keeping them covered with the brine at all times.
- 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.”
- A nonreactive bowl in this instance refers to a glass bowl or a stainless steel bowl. Copper wouldn’t be suitable for this bread and butter pickles recipe.
- 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.
- Store Bread and Butter Refrigerator Pickles chilled in the refrigerator for up to 1 month.
More Southern Style Condiments and Pickle Recipes to Make
- Fried Dill Pickles with a Creole Dipping Sauce is a fantastic appetize4r for casual parties and game day snacking.
- Whip up a batch of Southern Chow Chow to serve on hot dogs, with pinto beans or on barbecue.
- Hillbilly Cole Slaw is soaked with a sweet and tangy vinegar based dressing. Serve it as a side dish or a topping.
- Use Comeback Sauce or dipping chicken or drizzled on burgers and sandwiches as a condiment.
- 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
- 8-9 cups thinly sliced pickling cucumbers
- 1 jumbo Vidalia onion quartered & thinly sliced
- 2 1/2 cups sugar
- 1 1/2 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. [1/4" 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.