Who does not love tangy, sweet and completely addicting crunchy bread and butter pickles? Even if you are not one of those people who have a heart-strings-story about enjoying these during childhood or you’ve just found out about them last year, you deserve to know the simple ways to make them if you’re hooked! Good news for you because they are surprisingly easy to make. No canning equipment is needed to do this either. In just about no time, you’ll have these pickles ready and can pop them straight in the fridge. Here’s the secret to making refrigerator bread and butter pickles.
The ingredients are as follows:
- 3 lbs pickler cucumbers,
- 2 tbs salt
- 1 garlic clove (pressed)
- 1 onion that’s thinly sliced
- 2 cups white vinegar
- 4 cups apple cider vinegar
- 1 cup sugar
- 2 tbs celery seeds
- 2 tbs mustard seeds
- 1 tsp turmeric
The How-To Bit
These refrigerator bread and butter pickles just have that perfect tangy and sweet flavour that’s finished by the unspoiled crunchiness! They are also sweet but not too cloyingly sweet like how bread and butter pickles tend to be. To achieve that perfect taste, do all the following steps below. However, if you are one of those people who like them really sweet then simply sprinkle a little extra sugar.
- To start out, prepare those beautiful tiny pickling cucumbers. You can use those especially small regular cucumbers too!
- Slice up the cucumbers into tiny pieces that is about ¼ inch thick. Be careful not to slice them incredibly thin though. You can use a mandolin or your favourite knife to do this. Alternatively, one of those small wavy slicer thing is handy too. It’s available everywhere like at a Bed Bath & Beyond.
- Sprinkle the sliced-up cucumbers with salt and toss to around to combine. Cover the bowl and put it in a fridge for one hour and a half.
- After the time is up, rinse the cucumbers by using cold water. Then, drain and toss together with onion that’s already sliced thin.
- Now, it’s time to pick up the pickling concoction together. Mix cider vinegar, white vinegar, sugar, mustard seed, ground turmeric and celery seed in a saucepan. Get the mix to a simmer and make sure the sugar is thoroughly dissolved. Upon reaching that point, pour the liquid over the onions and cucumber mixture and leave it at room temperature for 60 minutes.
- That’s all about it! Transfer the onion and pickle mixture along with the liquid into the container you want to store them in and pop them in the ridge. Let them sit for 24 hours!
You can add one cup fresh dill & flowers but it’s optional. If not, you can one tablespoon dried dill. A little tip: you can make six wide mouth pint jars for they are good in the fridge for as two long months!
Do you know why these refrigerator bread and butter pickles are called ‘bread and butter pickles’ in the first place? Turns out it’s because they used to be served on… wait for it… bread and butter during the depression era because they were easy to make and affordable!