Easy Bread and Butter Pickles
These easy refrigerator pickles are addictive. Thank goodness they are so easy to make!
Servings: 4 half liter jars
Calories: 54kcal
Ingredients
PIckle
- 6 cups unpeeled cucumber slices (I use the thin slice setting on my mandolin)
- 1 medium sweet onion thinly sliced and quartered
Brine
- 3 cups white sugar
- 2 cups white vinegar 5% solution
- ¼ cup coarse pickling salt
- 1 teaspoon turmeric
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
Instructions
- Sterilize canning jars by inverting in a 3 " water bath and simmering on the stove for 15 minutes. Simmer snap and ring lids 3-5 minutes.
- Clean and slice cucumbers and onion.
- Mix all brine ingredients in a pot and bring to a boil. Simmer for a few minutes.
- Pour hot brine over cucumber & onion slices in a bowl. Stir and let them cool.
- Spoon pickle mixture into sterilized jars leaving ½ - 1" of head space. Position the snap lid and dry the top. Dry the ring and twist on until finger tight.
- Let cool and store in the fridge. They will keep several months.
Notes
Nutrition is approximate and is per half liter jar.
Nutrition
Calories: 54kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 11mg | Potassium: 375mg | Fiber: 2g | Sugar: 7g | Vitamin A: 145IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg