I am addicted to Bread & Butter pickles. I finally took the time to make them, and wow. I’ll never go back to store-bought pickles.
Slice your cucumbers as you would like them. Some prefer them thinly sliced, some a little thicker. Slice the cucumbers using a mandolin if you want the slices to be even. In a colander, layer the cucumbers and salt.
In a colander, layer the cucumbers and salt.
Place the colander over a bowl and to collect the water. Let the cucumbers and salt rest for one to two hours. You will see some water at the bottom of the bowl.
In a non-reactive pan, add the water, cider vinegar, and spices. I prefer to not use the pickling spices, but my father prefers it with the pickling spices, so they are optional. Bring this to a boil and simmer for 4 minutes to release the spice flavors. Remove from heat and let cool. This can be done while you are letting the cucumbers and salt rest.
Rinse the cucumbers well and soak for a few minutes to remove excess salt. Drain the excess water and layer the cucumbers with the onions and other vegetables (optional) into glass jars. You can use anything from cauliflower to carrots. All are optional.
Pour the liquid over the vegetables. Seal and refrigerate. The cucumbers will have great flavor within a day. The other vegetables will take about five days before they start to pickle.
Pour the liquid over the vegetables. Seal and refrigerate. The cucumbers will have great flavor within a day. The other vegetables will take about five days before they start to pickle.
Super easy to make, these pickles have so much flavor and are just beautiful. These would make a great gift as well.
Why make refrigerator pickles instead of canned pickles? The minute you can the pickles, you have to cook them. That will cause the pickles to soften and lose the crispness that I just love. No need to can them anyways, they are so easy to make that you can make them anytime.
Enjoy!
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