Sometimes I use place holder text for recipe intros and then just type the recipe in to wordpress while it is still fresh and add the intro and photos later. The into text for refrigerator bread and butter pickles was “ain’t no party like a pickle party because a pickle party don’t stop!” I really don’t have much to add. I am super excited about how well these turned out, so bread and buttery! It *almost* is enough to motivate me to get over my fear of actual heat canning so I can stock pile pickles for year round with the delicious summer cucumbers from farmers market.
Refrigerator Bread and Butter Pickles
Yield: 1 Quart jar
1 pound persian cucumbers, thinly sliced (for me this was four small/medium. I think my exact weight was 1 pound 3 ounces)
1 1/2 tablespoons kosher salt
1 cup white sugar
1/4 cup packed brown sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1 1/2 teaspoons mustard seeds (whole)
1/4 teaspoons black peppercorns (whole)
- Combine cucumbers and salt in a large colander and leave in the sink or over a bowl for 1.5 hours. Then rinse and drain well. Transfer cucumbers to a large mixing bowl.
- In a saucepan, combine vinegars and seasonings and bring to a simmer over medium heat. Continue simmering until sugar dissolves, stirring occasionally, about 5 to 10 minutes.
- Pour the cooked vinegar mixture over the cucumbers and let sit at room temperature for an hour.
- Transfer to a one quart mason jar or other glass storage container with lid. Let sit overnight in the fridge, then pickles are ready to eat. Pickles will keep 4-6 weeks in the fridge.