You didn’t think we’d give you Easy Refrigerator Dill Pickles last week and not follow up quickly with some easy Refrigerator Bread and Butter Pickles, did you? As long as our garden keeps sending us fresh cucumbers we’re going to have to keep finding ways to use them up! There’s a few other pickle types we may explore yet. But, today is all about the Refrigerator Bread and Butter Pickles.
Now, let’s be clear here – this isn’t traditional canning that creates a shelf stable product. But, you probably came here precisely for that reason. You want a batch of delicious pickles that will stay good for a bit in the fridge (a solid month or so) that you can easily access for snacking, burgers, sandwiches, and more.
These are delicious, maintain a solid crunch, and are easy to make. We’re sparing you the lengthy monologue about pickled cucumbers, the various types, and history, but if you’re into that check it out here. Let’s get to it.
Preparation: Refrigerator Bread and Butter Pickles
Gather up your ingredients!
Place the sliced cucumbers in a mixing bowl and sprinkle in the salt, mixing thoroughly. Set in the fridge for 90 – 120 minutes. Rinse the salt off the sliced cucumbers and set aside to drain in a colander. Place in jars when dry.
In a saucepan, combine the remaining ingredients over medium heat. As the pan warms stir the ingredients to dissolve the sugar. Once the sugar is dissolved remove the pan from the heat. Pour the contents of the sauce pan over the sliced cucumbers in their respective jars. Refrigerate for at least 24 hours to allow the mixture to flavor the cucumbers.
Equipment: Refrigerator Bread and Butter Pickles
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If you need mason jars (affiliate link), Ball is the name of the game when it comes to this product category. A quality sauce pan is also a must have in any kitchen. Either of these can be at your door in a couple of days or sooner and all the pickling in the world could be at your fingertips 😉
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Refrigerator Bread and Butter Pickles
Ingredients
Equipment
Method
- Place the sliced cucumbers in a mixing bowl and sprinkle in the salt, mixing thoroughly. Set in the fridge for 90 – 120 minutes.
- Rinse the salt off the sliced cucumbers and set aside to drain in a colander. Place in jars when dry.
- In a saucepan, combine the remaining ingredients over medium heat. As the pan warms stir the ingredients to dissolve the sugar. Once the sugar is dissolved remove the pan from the heat.
- Pour the contents of the sauce pan over the sliced cucumbers in their respective jars. Refrigerate for at least 24 hours to allow the mixture to flavor the cucumbers.
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