Folks, I promise you there is nothing easier to make than pickles. A beloved snack (or condiment?) that all enjoy, everyone should be making their own pickles at home.
These Bread and Butter’s are some of my favorite pickles. An easy win for any lunch meat sandwich, or alternatively thrown on a salad, they are perfect way to elevate lunch time. They’re always tossed in with the “mini charcuterie” lunches I make for my family as well.
Mini cucumbers, aka pickling cucumbers or salad cucumbers, are found in most grocery stores. For making pickles, I like to use mini cukes that are a little larger, and not the really small ones.
Break out the mandoline slicer for this job if you plan on making several jars. Otherwise, a sharp chef’s knife or santoku knife would work.
This is the mandoline I use from Amazon. Realatively inexpensive and works great.
I love to use mason jars for these, otherwise you could use a Tupperware type container. And who wouldn’t love a gift of homemade pickles?
I hope you enjoy these easy pickles, friends! Let me know what you think!
Bread and Butter Refrigerator Pickles
Equipment
- 2-5 Mason jars, depending on size
Ingredients
- 1 1/2 lbs mini cucumbers (aka pickling or salad cucumbers), sliced about 1/4" thick about 5 cups
- 1 1/2 tablespoons kosher salt
- 1 cup yellow onion, sliced thin
- 1 cup granulated sugar
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 1/2 teaspoons mustard seed
- 1/2 teaspoon celery seed
- 1/8 teaspoon ground turmeric
Instructions
- Combine cucumbers with salt in a large bowl, stir gently, cover, and chill for 1 1/2 hours.
- Dump cucumbers in colander, rinse thoroughly well with cool water. Drain and return to bowl.
- Add sliced onion to cukes, mix, then transfer to mason jars. Fill to 1/2" under the rim.
- In a medium sauce pan over medium high heat, add remaining ingredients and bring to a simmer, stirring until all sugar is dissolved.
- Pour vinegar mixture over jarred cucumbers, leave uncovered, and allow to cool to room temperature, about 1 1/2 hours or so.
- Cover and refrigerate for 24 hours. They are ready for your enjoyment! Keep in an airtight container in the fridge up to a month.
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