Refrigerator Bread & Butter Pickles
"These are by far my favorite sweet pickles. I worked on this recipe for years before I perfected it. Some times we use the spices and brine to make pickled onions or sweet relish."
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1 quart
- Serves:
- 6
ingredients
-
Pickling liquid
- 2 cups white vinegar
- 1 1⁄2 cups sugar
-
For each quart jar add
- 2 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon whole mixed pickling spice
- 1⁄4 teaspoon celery seed
- 1 onion, thinly sliced
directions
- Pour sugar and vinegar in a small sauce pan. Stir over medium heat just until sugar is dissolved. Cool to room temperature.
- Put salt and spices in a quart jar.
- Fill jar with layers of cucumber slices and onion to within 1/2" of the rim.
- Pour brine over everything leaving 1/2" of head space.
- Seal and refrigerate for at least 3 days.
- These will keep for up to 6 months in the refrigerator.
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RECIPE SUBMITTED BY
PAUL P.
Ivydale, West Virginia
I am married and a father of 2. I love to hunt, fish, trap, hike, rock climb, camp, garden and cook. By trade I am a welder, but I also make knives and am a semi-professional blacksmith.
My family and I live on a self-sustainable homestead. We raise a big garden of heirloom vegetables. I collect antique varieties of apple, pear, plum, quince, cherry, mulberry and grapes. We raise meat rabbits, chickens for meat and eggs and we raise 2 breeds of pigs.
I make my own beer, cider, perry and wine. I also have a medicinal garden from which I make a lot of herbal remedies. I use organic, self sufficient practices with everything I raise to eat and plan on teaching this to my kids as they grow up.
