Easy Bread and Butter Pickles

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5 from 1 vote

These easy refrigerator pickles are addictive. Thank goodness they are so easy to make!

Prep Time45

Cook Time15

Total Time1

Course: Condiments

Cuisine: American

Servings: half liter jars

Calories: 54kcal

Author: Carolyn Hetke

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 see June 2024 Update for diabetic friendly substitute.
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 are ready to eat when the cucumber goes translucent and changes colour. They can be ready to injoy in a just a few days! And - they will keep in the fridge several months.

Notes

Update June 15, 20204.

I wanted to make these pickles diabetic, low-carb friendly. And the original recipe is very sweet. I used 1 ½ cups of monk fruit sugar (with erythritol) instead of the 3 cups regular sugar. I am very happy with the result!

Nutrition is approximate and is per half liter jar.

Nutrition