These Bread And Butter Refrigerator Pickles have an addictive sweet and sour flavor. It’s believed they 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. They’re still made today, because they’re simply delicious!
Refrigerator pickles, don’t go through the canning process and can be stored for several weeks tightly sealed in the refrigerator. Traditionalists will insist that cucumbers should be soaked for 24 hours prior to pickling in cold water and a crisping agent like 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 slice them as thick as you like. They are delicious served on their own, on sandwiches, subs, burgers, or as the name states, on bread and butter.
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Helpful Kitchen Items:
Bread And Butter Refrigerator Pickles
Servings: 2 1/2 quarts
- 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.
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.