Pickles, Bread and Butter, Quick and Easy

pickles_6
Bread and Butter refrigerator pickles

We love bread and butter pickles in our house. I have canned them before but these days I do not use the pressure or hot bath method of canning because I just don’t have a garden. Instead for this recipe you can prepare them and just put them right into the refrigerator.  It is truly a quick and easy recipe and can be done start to finish in 30 minutes. Take a look:

Pickles, Bread and Butter, Quick and Easy

Prep Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: bread and butter pickles, cucumbers, pickles, sweet pickles
Servings: 2 quarts

Equipment

  • 3 quart saucepan
  • 2 quart size mason jars
  • 2 mason jar seals and bands
  • ladle
  • jar funnel
  • Knife
  • Cutting Board

Ingredients

  • 1 long English cucumber (or several pickle sized cukes from your garden)
  • 3 cups distilled vinegar
  • 3 cups sugar
  • 1/3 cups coarse sea salt (or canning salt)
  • 1 Tbsp celery seed
  • 1 Tbsp ground turmeric
  • 1 Tbsp mustard seed

Instructions

Making the Brine:

  • Put vinegar, sugar, salt, celery seed, turmeric and mustard seed into 3 quart saucepan (note: turmeric will turn everything a lovely shade pf bright orange/yellow so be careful to choose a pan and utensils that will not stain).
  • Cook brine at medium heat on the stove top until the sugar and salt are dissolved (about 10-15 minutes). Stir occassionally to help dissolve the suger and salt.

Meanwhile:

  • Cut the cucumber(s) into thin slices and place them into the mason jars.

Finish the jars:

  • When the brine is ready pour it over the cucumbers in the jars. Leave about 1/2 inche head space between top of pickles and lid.
  • Wipe the edge of the jars with a clean cloth.
  • Place seal and band on each jar.
  • Place jars in refrigerator.
  • Wait at least 24 hours before eating your pickles. They are great alone or with any sandwich, especially grilled cheese!