Refrigerator Bread and Butter Pickles
From peggy_cookingfool 15 years ago
- - to make
- Serves 16
Easy to make refrigerator pickles. No processing. They stay amazingly crunchy. No more soggy pickles. I can't keep up with the requests!
Ingredients
- 5 cups thinly sliced pickling cucumbers (about 1 1/2 pounds) shopping list
- 1 1/2 tablespoons kosher salt shopping list
- 1 cup thinly sliced onion shopping list
- 1 cup granulated sugar shopping list
- 1 cup white vinegar shopping list
- 1/4 cup packed dark brown sugar shopping list
- 1 1/2 teaspoons mustard seeds shopping list
How to make it
- Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.
- Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugars dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature for 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in the refrigerator for up to 3 weeks.
- I store mine in the new "jars" from Ziplock. They're similar to canning jars and work great for this. The ones I have are a wide-mouth quart size.
The Rating
Reviewed by 6 people-
This looks like a great recipe. I will have to try it!
Welcome to the group! If you like to cook you will love this site. The recipes are great and so are the people!
Ferri
cookinggood
in Leesburg loved it
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I love these, thanks for posting. You have my 5
henrie
in Savannah loved it
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GREAT one, Peggy!! five forks! * * * * *
lanacountry
in Macon loved it
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