REFRIGERATOR BREAD AND BUTTER PICKLES
This recipe always reminds me of Sunday dinner at my grandmother's house. It was always a huge spread and there were always bread and butter pickles on the table. She made them the old fashion way. I don't have the time for that and finally tweaked a refrigerator version to taste like hers. I hope you enjoy them.
Provided by Pamela Rappaport
Categories Other Side Dishes
Time 20m
Number Of Ingredients 10
Steps:
- 1. Pack the onion and cucumber slices into 2, one quart jars. It'll probably take between 1 1/2 and 2 pounds of cucumbers. Be sure to pack them, not just loosely place them in the jars.
- 2. Note: I usually do one jar per the recipe and add 1/2 of a sliced jalapeno pepper to the other to satisfy the heat lovers here
- 3. Combine the rest of the ingredients in a non-reactive pan.
- 4. Bring to a boil and simmer for 3 minutes.
- 5. Immediately pour over the cucumbers dividing between the two jars. Be sure the cucumbers are covered, if you need to top it off with a little water it's OK.
- 6. Store in the refrigerator. It's best if you wait a week, if you can, before eating. Will keep up to 2 months.
- 7. Note: while waiting for them to cure I usually shake them occasionally
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