Best Bread Butter Fridge Pickles Small Batch Recipes

BREAD AND BUTTER PICKLES I

Steps:

• In a large pan, combine the onions, mustard seed, turmeric and celery seed.
• In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
• Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.

BREAD & BUTTER FRIDGE PICKLES (SMALL BATCH)

Steps:

• 1. Combine cucumbers and salt in a large bowl (preferably stainless steel or pyrex.)
• 2. Cover and refrigerate 1½ hours.
• 3. After the 1 1/2 hours, fill the bowl of cucumbers with cold water to partially rinse, then pour cucumbers into a colander; rinse thoroughly under cold water.
• 4. Drain well. Rinse and dry the bowl, then return cucumbers to bowl.
• 5. Add sliced onion to the cucumbers; toss to combine.
• 6. In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds and ground turmeric.
• 7. Bring to a simmer over medium heat, stirring until the sugar dissolves. (Don't breathe the steam. It will take your breath.)
• 8. Pour hot vinegar mixture over cucumber mixture; stir gently to cover the veggies. Press down lightly to immerse as much as possible.
• 9. Let stand at room temperature 1 hour. Cover and refrigerate 24 hours before jarring.
• 10. Store in glass jars in refrigerator.

SMALL BATCH BREAD AND BUTTER PICKLES RECIPE BY TASTY

Steps:

• Make the cucumber mixture: Add the cucumber and onion to a medium bowl. Sprinkle with the salt and toss until well-coated. Cover the bowl with plastic wrap and refrigerate for 2 hours.
• Transfer the cucumber mixture to a colander and rinse well to remove the salt. Drain well.
• Make the brine: In a medium saucepan, whisk together the vinegar, sugar, garlic, mustard seeds, celery seeds, turmeric, black peppercorns, red pepper flakes, and water. Bring to a simmer over medium heat and cook for 3 minutes, until the sugar dissolves.
• Add the cucumber and onion mixture to the brine and return to a simmer. Cook for 1 minute, then remove the pot from the heat. Let sit until cool enough to handle, but still warm, about 25 minutes.
• Use tongs to transfer the pickles to the sterilized jar, then fill the jar with the brine, leaving ½ inch of headspace at the top. Seal the jar with the lid, then let sit on the counter until the pickles cool to room temperature, 1½-2 hours. Transfer the pickles to the refrigerator until ready to eat.
• The pickles are ready to eat once jarred, but taste better the next day. Store in the refrigerator for up to 10 days.
• Enjoy!