Refrigerated Bread And Butter Pickles
Crisp, tangy refrigerator bread and butter pickles with a sweet and spicy flavor, perfect for picnics, gift-giving, or enjoying as a savory snack all year round.
Ingredients
Instructions
- Mix sugar, vinegar, and spices together to make the cold syrup.
- Sterilize jars and lids thoroughly.
- Pack sliced cucumbers and onions tightly into sterile jars.
- Pour the cold syrup over the packed vegetables, ensuring they are fully submerged.
- Seal the jars and refrigerate.
- Every day for one week, turn jars upside down to blend ingredients and help the pickles shrivel.
- After one week, the pickles are ready to eat and will keep for up to 6 months in the refrigerator.
Tips & Substitutions
For optimal flavor, allow the pickles to sit for at least a week before consuming. If you prefer a spicier kick, consider adding a few crushed red pepper flakes to the cold syrup. You can substitute apple cider vinegar for white vinegar for a slightly different taste. Ensure the cucumbers are fresh and firm for the best texture.
Serving Suggestions
These pickles are a great side for sandwiches, burgers, or as a topping for salads. They pair beautifully with dishes like the Warm Scallop-Rice Salad. Serve them alongside charcuterie boards or as a zesty addition to a picnic spread. Enjoy them straight from the jar or as a crunchy snack.
Storage & Reheating
Store the pickles in the refrigerator in a tightly sealed jar. They can last for up to 6 months. Avoid leaving them at room temperature, as this can lead to spoilage. If you notice any signs of fermentation or off smells, discard them immediately.
Nutrition & Diet Analysis (per serving)
Each serving of Refrigerated Bread And Butter Pickles contains roughly 236 calories, with 5g protein, 58g carbohydrates, and 1g fat. It is an excellent source of vitamin C (97% of the Daily Value) and dietary fiber (39% of the Daily Value), and a good source of iron and potassium. It also contributes 11g of dietary fiber toward your daily target.
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 for this recipe?
Yes, you can experiment with other crisp vegetables like carrots, bell peppers, or green beans. Just ensure they are cut to similar sizes to cucumbers for even pickling. The brine works well with various vegetables, allowing for creative variations.
How long do these pickles need to chill before they are ready?
Allow the pickles to sit in the refrigerator for at least one week. This gives the flavors time to meld together and the cucumbers to absorb the brine, resulting in a more flavorful pickle experience. After a week, they will be ready to enjoy!
Can I reduce the sugar in the recipe?
You can reduce the sugar slightly for a less sweet pickle, but be cautious as it may affect the overall balance of flavors and preservation. If you prefer a more tangy pickle, consider adding more vinegar instead to maintain the brine's integrity.
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).