Quick and Easy Refrigerator Bread and Butter Pickles

A simple recipe for homemade refrigerator bread and butter pickles and no canning equipment required?  Sounds too good to be true, so I had to try it out.  I love sweet pickles, dill pickles, not so much.

I was picking vegetables yesterday morning and had more cucumbers than we could possibly eat, so I thought pickles, why not?  I don’t do a lot of canning, jam and tomato sauce usually, but Pinterest had many refrigerator pickle recipes that did not require canning, perfect!!  I have never heard of these, and they seemed simple and I had all of the ingredients in my pantry.  I chose the recipe from Katie’s Cucina (Life tastes good) because she said you could use regular cucumbers also, and that is what I grew.

Katie’s instructions are very easy to follow, simple tools, mandolin slicer, a few bowls and a sauce pan, measuring cups and of course the ingredients.  To start, slice your cucumbers with the mandolin, put in a large bowl with salt, mix well and let sit for an hour.  You will be amazed at the amount of water that will come out of your cucumbers.  I have done this many times with cucumbers, makes them nice and crispy.  Making the brine was super easy, white and apple cider vinegar’s, white and brown sugars, mustard and celery seed, turmeric and dried onion flakes.  Cook everything on low (except soaking cucumbers) until the sugar dissolves.  When the cucumbers are done (1 hour), add to the brine and let sit for another hour, off of the stove.  Now it’s time to put the cucumbers and brine in your canning jars, fill the jar so everything is covered with brine. and pop in the fridge for 24 hours.  The exact measurements and instructions are on Katie’s Cucina’s website, please take a look at her other recipes, they are all winners.

These were seriously amazing, even the official taste tester of the house, Don, said this was a keeper.  They last up to 3 weeks in your refrigerator, so I may cut the recipe in half next time, we can’t eat 2 pints of pickles in 3 weeks.

I bet you were looking for a catch when I said quick and easy, right?  They are very easy, and quick, some recipes require that they sit in your fridge for a week before ready, that is too long for me. If you try these, please let me know, I would love to hear how they came out.

♥ Sharing is caring ♥