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Print This Refrigerator Bread and Butter Pickles Recipe

Refrigerator Bread and Butter Pickles Recipe

This recipe makes it easy to have homemade pickles, without having to grow a large garden or buy a truckload of cucumbers.

Becca's Homemade Refrigerator Bread and Butter Pickles

7 or 8 medium size pickling cucumbers, sliced
1/2 of an onion, sliced
3 cups sugar
3 cups apple cider vinegar
1/3 cup canning salt
1 tablespoon mustard seed
1 tablespoon celery seed
1 tablespoon turmeric

Prep Time:
Processing Time: 0 minutes
Pan Type:

Bread and Butter Pickle Directions

Wash and scrub cucumbers. Slice thin. Layer into glass jars with onion as desired.

Combine the sugar, vinegar, salt, mustard seed, celery seed and turmeric in a sauce pan. Heat, slightly until sugar is dissolved. Let cool, then pour over the cucumber slices. Cover, using screw on lids (I use the white plastic jar lids used for sealing an open canning jar). Keep in refrigerator at least 24 hours before eating.
Bread and Butter pickles can be stored in the refrigerator for a month or two.

Recipe Serves: 3 quart size canning jars

Bread and Butter Pickles refrigerator style.


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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