Easy Refrigerator Bread and Butter Pickles
A simple brine, a few jars of sliced cucumbers, and you can enjoy delicious, homemade pickles. This recipe is so easy and the flavors are perfect.
Ingredients
- 2 pounds cucumbers sliced
- 1 cup white vinegar
- 1½ cups brown sugar
- ½ cup water
- 2 tablespoons kosher salt
- 2 teaspoons mustard seed
- 2 teaspoons celery seed
- 1 teaspoon turmeric
- ¼ teaspoon crushed red pepper flakes
Instructions
- Make the brine. Combine the vinegar, brown sugar, water, kosher salt, mustard seeds, celery seeds, and turmeric in a saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, until the sugar completely dissolves. Once simmering, cook for about one minute. Remove from heat and let cool.
- Prep the jars. While the brine is cooling, tightly pack the sliced cucumbers into four pint-sized jars. Ensure the cucumbers are compacted well to leave room for enough brine to cover.
- Cover cucumbers with brine. Once the brine has cooled, pour it over the cucumbers in the jars, making sure they are completely submerged. Adjust the cucumbers as needed to ensure no air pockets and cucumbers are fully covered.
- Store. Seal the jars tightly and refrigerate. For best flavor development, let the pickles marinate for at least 24 hours before consuming. These pickles can be stored in the refrigerator for up to 3 months.
Notes
For the crunchiest pickles, use fresh, firm cucumbers. Pickling cucumbers are the best choice because they are usually the same size and have less water, which makes the pickles crunchier.
It's important to slice the cucumbers evenly. You can use a mandoline slicer to make sure all the slices are the same thickness. This way, all the pickles will soak and become crunchy evenly.
Once you add the brine, use a clean knife or a skewer to remove any air bubbles from the jar gently. This helps make sure all the cucumber slices are completely covered in the brine.
These pickles are delicious in sandwiches or as an appetizer.