Bread And Butter Refrigerator Pickles
Sweet and tangy refrigerator pickles with a hint of cloves and celery seed, perfect for snacking or adding a crunchy, flavorful touch to meals. Suitable for all pickle lovers.
Ingredients
Instructions
- Mix together sliced cucumbers, onion, and salt; soak for 2 to 3 hours.
- Drain the mixture without washing.
- Combine vinegar, sugar, cloves, and celery seed in a pot.
- Bring the mixture to a boil and then let it cool.
- Pour the cooled brine over the pickles.
- Transfer the pickles and brine into half-gallon jars.
- Store in the refrigerator and start eating after 7 to 8 days.
Tips & Substitutions
For optimal flavor, use fresh, crunchy cucumbers and let them soak for the full 3 hours. If you're short on time, consider adding a pinch of garlic or dill for extra flavor. You can also substitute white vinegar with apple cider vinegar for a different taste profile. Adjust the sugar to your preference; less sugar will yield a tangier pickle. If you prefer a spicy kick, add red pepper flakes.
Serving Suggestions
These pickles make a perfect accompaniment to sandwiches, burgers, or barbecued meats. They pair beautifully with Southern Summer Cobbler for a delightful meal. Serve them alongside cheese platters or charcuterie boards for added crunch. You can also chop them up and mix them into potato salads or serve them with fried fish for a refreshing contrast.
Storage & Reheating
Store the pickles in the refrigerator in airtight jars. They will keep well for up to 2 months. To enjoy them at their best, wait at least 7 to 8 days before consuming, allowing the flavors to meld. Do not freeze, as this will change the texture of the cucumbers. Always use clean utensils to prevent spoilage.
Nutrition & Diet Analysis (per serving)
Each serving of Bread And Butter Refrigerator Pickles contains roughly 922 calories, with 12g protein, 166g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (92% of the Daily Value), iron (67% of the Daily Value), and calcium (42% of the Daily Value). Note that it is relatively high in sodium, at 2166mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this pickle recipe?
Yes, you can experiment with other vegetables like carrots, green beans, or bell peppers. Just ensure they are cut to similar sizes as the cucumbers for even pickling. Adjust the soaking time based on the vegetable's water content to maintain crunchiness.
How long do these pickles need to sit before they're ready?
The pickles need to sit in the refrigerator for at least 7 to 8 days for the flavors to fully develop. However, you can taste them after the initial week; they will continue to improve in flavor over time, so feel free to wait longer if you prefer.
Can I reduce the sugar in this recipe?
Absolutely! You can reduce the sugar to suit your taste. Keep in mind that less sugar may result in a tangier pickle. If you prefer a sweeter profile without adding more sugar, consider using sweeter varieties of cucumbers or adding a splash of fruit juice to the brine.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).