Beach days are amazing, but there is little else that gets me as excited for the summer as making homemade bread and butter refrigerator pickles. Every year, there is the moment that makes you realize that summer is right around the corner. Maybe it’s when you put out your flowers, or mow your grass, or get to go to the beach for the first time. But for me, it’s when I make my first batch of pickles. That’s when I go from “I hate this stupid cold” to “Hello Sweet Summer!” So while winter has clearly tried to return for one last hoorah today, I still cranked out five jars of these amazing Bread and Butter Refrigerator Pickles. C’mon sunshine, this girl is ready for you!!!!!!
The happiest days of the spring/summer start for me when I walk through the produce section of the grocery store, and find the little pickling cucumbers. These are the ones that actually look like pickles. And they start showing up around this time every year, and are pretty cheap. So when the Ladybug and I went grocery shopping yesterday morning, as we always do on Mondays, we both spotted the little cucumbers, and the thought hit her and I at the same time. PICKLES! And suddenly all other plans for the night were off – no crafts or coloring or playing outside. Nope. We were making PICKLES!
This recipe is super simple. It’s basically just slice and simmer, fill and chill. That’s it! First things first, here’s what you’ll need:
1 c white sugar
1 c white vinegar
1/2 c apple cider vinegar
1/4 c brown sugar
1 1/2 tsp mustard seed
1/2 tsp celery seed
1/8 tsp tumeric
3 1/2lbs pickling cucumbers
**I didn’t include the giant container of sugar, but you will need it**
Step 1: Slice all your little cucumbers into uniform slices (about ¼” thick) – this helps them have some crunch to them when you eat them. I use the Simple Slicer from Pampered Chef on 3, but use whatever you have on hand, or you’re comfortable with.
Step 2: Add 2 TBSP kosher salt to the cucumbers and refrigerate for 1-2 hours
Step 3: Rinse cucumbers VERY well. I use the spray nozzle because it seems to do a better job at eliminating the salty taste on the cucumbers.
Step 4: Add all the other ingredients to a sauce pan and simmer until all the sugars are dissolved.
Step 5: Pour over sliced pickles, and chill in the fridge for 12 hours (or at least overnight!)
Step 6: Remove from fridge and pour your pickles into your jars (I let mine sit in boiling water for about 5 minutes just to make sure they’re sterile). Make sure that your pickles are covered completely in the juice. Put the lids on them, and refrigerate until you’re ready to eat them!
I truly can’t explain to you how much I love these pickles. Even my daughter (who barely eats ANYTHING!) loves these pickles! And the beauty of it is, you can’t really mess this up. So for all my friends out there who think it’s hard to make bread and butter pickles, you’ve never been more wrong! Try these! You’ll wow people at every barbeque you go to all year! Just don’t be surprised if you don’t start getting requests for them from your friends 🙂
**A variation for this would be to include sliced onions. They add a tang to the sweetness. I put them in with the sliced cucumbers before I salt them**