A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required. Just prepare and pop in the fridge!!
Source: Base recipe from Brown Eyed Baker
1. Combine cucumbers and salt in a large shallow bowl; cover and chill for 1-1/2 hours. Rinse the cucumbers thoroughly under cold water, drain well and add with onions, toss to mix.
2. Spoon mixture into 4 quart-sized canning jars (with lids).
3. Combine the all the remaining ingredients and seasoning in a saucepan, bring to a simmer over medium heat and stir until the sugar has dissolved. Pour the hot vinegar mixture over the cucumber mix, cover and let stand at room temperature for 1 hour. Cover and refrigerate for 24 hours.
Keeps refrigerated for 1 month.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 26 | ||
Calories from Fat: 13 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 233.7mg | 8 % | |
Potassium 18.8mg | 0 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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