Refrigerator Bread & Butter Pickles
These Bread & Butter Pickles are so good that I can eat them right out of the jar. The worse part about these pickles is that you need to wait at least a week before eating them! My husband loves making these and sharing them with his mom because she gave him the recipe that she use to make years ago. They will last up to 2 months in the refrigerator.
Kroger had cucumbers on sale for 50 cents a piece and he was craving these pickles so here they are!
Wash and slice the cucumbers.
Slice up the onions.
Mix cucumbers and onions, add salt and mix well. Make the brine and heat to boiling. Boil for 5 minutes. Pour cucumbers into brine and mix well. Fill the jars with the cucumber mixture. Fill jars with the hot brine.
Store in the refrigerator for up to 2 months, turning the jars once a day for the first 3-5 days redistributing the spices.
Bread & Butter Pickles
6 cups cucumbers, sliced 1/4″ thick
1# onion (about 2 medium) peeled and thinly sliced
1/4 cup pickling salt
2 cups brown sugar, firmly packed
1/2 tsp turmeric
1/4 tsp ground cloves
1 tsp mustard seed
1/2 tsp celery seed
2 cups cider vinegar
Wash and dry four pint containers with lids. Mix sliced onions with sliced cucumbers. Add salt and mix well. Set aside. In a large stock pot mix brown sugar, turmeric, cloves, mustard seed, celery seed and vinegar. Bring to a boil over medium high heat and boil for 5 minutes stirring frequently. Remove from the heat and add cucumber mixture stirring until combined. Place cucumber mixture into pint containers. Pour brine into the jars covering the cucumber mixture with 1/2″ of the brine. Cover and keep in the refrigerator for up to 2 months turning jars for the first 3-5 days to redistribute the spices.