Description
A quick and easy recipe for homemade refrigerator bread and butter pickles, sweet and tangy, perfect for sandwiches and salads.
Ingredients
Scale
- 4 cups cucumbers, sliced
- 1 cup onion, thinly sliced
- 1 cup vinegar (white or apple cider)
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Combine sliced cucumbers and onions in a large bowl.
- In a saucepan, combine vinegar, sugar, salt, mustard seeds, celery seeds, turmeric, black pepper, and garlic powder. Bring to a boil.
- Pour the hot vinegar mixture over the cucumbers and onions.
- Let cool to room temperature, then transfer to jars and refrigerate.
- Allow pickles to marinate for at least 24 hours before enjoying.
Notes
Pickles taste better after a couple of days in the fridge and can last up to 2 weeks stored in sterilized mason jars.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 20g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg