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Refrigerator Bread and Butter Pickles

Refrigerator Bread and Butter Pickles

5 from 1 vote
A classic flavor profile in a homemade quick pickle sure to use up some of those extra cucumbers
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 1 day 2 hours
Total Time 1 day 2 hours 15 minutes
Servings: 24
Course: Condiment, Snack
Cuisine: American
Calories: 39
Ingredients Equipment Method Notes

Ingredients
  

  • 6 - 8 Pickling Cucumbers, sliced Commonly grown in gardens.
  • 2 - 3 tbsp. Salt
  • 1 cup White Vinegar
  • ½ cup Apple Cider Vinegar
  • 1 cup Light Brown Sugar
  • 2 tsp. Caraway Seeds or Celery Seed (This is what we had)
  • 2 tsp. Mustard Seeds
  • 1 dash Crushed Red Pepper Optional

Equipment

  • Sauce Pan
  • Mixing Bowl
  • Mason Jars

Method
 

  1. Place the sliced cucumbers in a mixing bowl and sprinkle in the salt, mixing thoroughly. Set in the fridge for 90 - 120 minutes.
  2. Rinse the salt off the sliced cucumbers and set aside to drain in a colander. Place in jars when dry.
  3. 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.
  4. 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.

Notes

Servings are estimated.  Calories are based on that estimate.