BREAD & BUTTER FRIDGE PICKLES (SMALL BATCH)
I found this recipe online, but it made too much for just two people to eat in the recommended 2 weeks (turns out they'll keep for a year!,) so I halved the recipe, and it turned out great! I've also made alterations to the instructions to make the recipe easier to understand. My husband loved these pickles so much that he had a...
Provided by Tere Gill
Categories Other Side Dishes
Time 35m
Number Of Ingredients 10
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
These small batch bread and butter pickles are great for when you want to make your own pickles, but don't want to commit to making a dozen jars.
Provided by Jeri Mobley
Categories Sides
Time 2h50m
Yield 1 jar
Number Of Ingredients 13
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!
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- Slice the cucumbers and onion into thin slices and place in a large bowl and toss with the salt. cover and chill in the refrigerator for 1 hour.
- Transfer the cucumbers and onions to a colander and rinse off the salt. Drain excess water from the bowl and put the cucumber and onions back in.
- In a small saucepan, combine the sugar, vinegars, and spices and heat over medium-high heat until the sugar has dissolved. Pour over the top of the sliced cucumbers and onions and allow the bowl to come to room temperature before placing in the refrigerator for 24 hours.
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