Easy Refrigerator Bread and Butter Pickles
These sweet pickles maintain a little bit of tangy flavor. This easy small batch recipe is a perfect place to start if you've never made pickles before!
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Servings: 32 servings
Equipment
- 2 quart jars recycled/upcycled is great
Ingredients
- 1 pound cucumbers sliced 1/8-1/4" thick
- 2 small onions thinly sliced
- 3 tablespoons sea salt or kosher salt
- 2 cups sugar
- 2 cups apple cider vinegar
- ¼ cup water
- 1 tablespoon mustard seeds
- 1 tablespoon turmeric powder
Instructions
Recipe yield 2 quart jars.
- Combine cucumber slices, onions, and salt in a mixing bowl. Add water to cover and mix to combine. Refrigerate for 1-3 hours.1 pound cucumbers, 2 small onions, 3 tablespoons sea salt
- Combine remaining ingredients in a saucepan and heat over medium-high heat until sugar is dissolved and mixture is just simmering.2 cups sugar, 2 cups apple cider vinegar, 1/4 cup water, 1 tablespoon mustard seeds, 1 tablespoon turmeric powder
- While brine is heating, drain cucumber mixture and rinse well.
- Transfer cucumbers and onions to jars. This recipe will fill 2 quart sized jars or 4 pint sized jars.
- Pour hot brine over cucumbers to within one-half inch of rim. Seal jars with a lid and refrigerate for at least a week before sampling.
Notes
- Recipe yields 2 quart jars.
- Since you won't be processing these jars of pickles to make them shelf stable, it's a perfect opportunity to re-use glass jars from the store. You can also reuse canning jar lids (which is not safe for canned items).
Nutrition
Serving: 0.25cup | Calories: 57kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 656mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg
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