Monday, July 30, 2012

Bread and Butter Refridgerator Pickles

 I was so excited to learning how to pickle last summer 
(I'm such an old lady - but it sounded like something cool to try!)

Except my cucumber plants didn't cooperate and I only got 1 horribly disfigured cucumber. 

So this year I planted a whole lot more - they still aren't doing the best, but I was able to finally make a small batch of bread and butter refrigerator pickles. 
Refrigerator Bread and Butter Pickles
  • 5.5 cups sliced pickling cucumbers (about 1 1/2 pounds)
  • 1.5 tablespoons kosher or pickling salt
  • 1 cup thinly sliced sweet onion (I used regular)
  • 1 cup granulated white sugar
  • 1/4 cup packed light brown sugar
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1.5 teaspoons mustard seeds
  • 1/2 teaspoon celery seeds (or 1/8 teaspoon celery salt, in a pinch)
  • 1/8 teaspoon ground turmeric
Combine cucumbers and salt in a bowl. Cover with a thin tea towel and chill 1.5 hours. Or, if you are like me, get busy doing other things and just leave them in the fridge overnight.  Rinse cucumbers well in a colander, to remove salt. Drain well. Return cucumbers to the bowl along with sliced onion.
Combine sugars, vinegars, seeds and turmeric in a medium saucepan. Bring to a simmer, stirring until sugar dissolves. Pour over cucumbers and onions. Let sit at room temperature for one hour. Cover and refrigerate for 24 hours and up to 2 weeks.
Makes approximately 4 cups of DELISH pickles

You will die.  They are SO good!
 Salting them helps withdraw the water from the cucumbers so they have a nice "crunch" to them.
 Drain well....
 Vinegar on the stove - this goes so quick.  I love that it's not a huge project but you still get a great finished product from your garden!
 Mixing in the vinegars..and then let it all soak together!
If you try this out, let me know what you think!

Linking up to Thrifty Tuesday @ Coastal Charm 
House of Hepworths
Tatertots and Jello  
At the Picket Fence 
Open House Party
A Bowl Full of Lemons 


Diapers and Divas said...

Mouth watering!! I love B&B pickles!! So going to try this...thanks for sharing!

Holly @ said...

Wow- clicking on your site was like opening up my own-- we use the same template. I've only come across it one other time. Love your blog and found your pickles through eighteen25's link up. I have been wanting to try making pickles and hope to get to it this summer.

Melinda said...

Those look soo yummy! I love pickles! One day I hope to have a garden so I can try this!

The Daily Smash said...

Yummy these look great.. What a great blog it makes me hungry lol check out my food blog if you get a min and have not done it already..

Anonymous said...

My sis made them and I am not a B&B pickle fan, but I could eat these all day long!

Anonymous said...

Amazing! Pretty sure I will never eat store bought pickles again! Thank you for sharing this recipe!!

JE Carlson said...

Do you think I could use green tomatoes? Thanks, sounds yummy!

Anonymous said...

I am making these right now! They look awesome. First shot at making B&B pickles, and yours looked delicious. I realize you mention to refrigerate 24hr-2 weeks, my question is, is this their "shelf-life"? I am planning on sending some up the road to my father-in-law and would like to be able to tell them how quickly they need to be eaten.... thanks!

Kristen said...

Yes, that is the "shelf" life. We have found the sooner they are eaten the better! I wouldn't let them sit in my fridge for longer than that to eat! Enjoy, I hope your father in law loves them!