My Family has made these wonderful crunchy Refrigerator Bread and Butter Pickles for years. I have taken the liberty to make them a tad bit healthier for you by adding less salt and sugar. Side by side 1/2 liked the original version and the other 1/2 liked the healthier.
Both liked them no matter what before I did the taste test ;)
You can use the early pickling cumbers (the small ones) if you can get them or regular cucumbers also.
To make 4 quarts or 8 pints:
- 2 cups vinegar
- 2 cups water
- 4 cups sugar (2 cups for healthier)
- 1/2 cup salt (use half the amount if you are watching salt intake)
- 1 teaspoon Turmeric
- 1 teaspoon Mustard seed
- 1 teaspoon Celery seed
- 4 garlic cloves sliced thin
Cucumbers sliced thinly
Onions sliced thinly
Wash and Sanitize your canning jars. You can run them in the dish washer.
Place rings and lids in hot water from microwave to sanitize.
Combine the water, vinegar, sugar, salt, Turmeric, Celery seeds and Mustard seeds in a large sauce pan. Bring to boil reduce heat and simmer for 5 minutes. Remove from heat to cool.
Slice all cucumbers, onions, garlic and chop the dill a few time into large pieces. Combine all in a large mixing bowl. Toss to combine.
Fill your jars with the cucumber mixture making sure to pack well and do not fill past the neck of the jar. Set aside.
Mix brine well before each scoop and using a soup ladle pour over packed jars filling just above the cucumbers.
Wipe rims of jars with hot wet cloth to remove drips ad lid and ring then tighten. Turn jar upside down on dish towel until all other jars are complete.
Place in refrigerator. Turn and shake the jars every day to mix the brine through out the pickles. Pickles should be ready in three days.
Pickles need to be kept in the refrigerator. Turning occasionally mix up the spices they may settle on the bottom.
These are wonder crunchy pickles you can make any time and serve anytime of the year.
Tie a ribbon around the lid and take for a Hostess gift to your next dinner party!