Bread & Butter Refrigerator Pickles
Recipe: #24565
August 03, 2016
Categories: Snacks, Cucumber, Canning/Preserving, Fat Free, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Spices, more
"Got this at our local Farmers Market. This needs to sit in the refrigerator for at least 3 days. It makes 2 - 1 quart mason jars."
Ingredients
Nutritional
- Serving Size: 1 (196.5 g)
- Calories 161
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 2390.2 mg
- Total Carbohydrate - 36.9 g
- Dietary Fiber - 1.1 g
- Sugars - 35 g
- Protein - 0.9 g
- Calcium - 33.8 mg
- Iron - 0.7 mg
- Vitamin C - 4.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slice cucumbers into 1/4 inch rounds.
Step 2
Fill 2 mason jars with cucumbers.
Step 3
Combine remaining ingredients in a medium pot and heat on stove top until sugar dissolves. Remove from heat and cool to room temperature.
Step 4
Pour brine in equal amounts over cucumbers in jars, topping off with water if needed.
Step 5
Cover with lids and rings and refrigerate for a minimum of 3 days before serving.
Tips
- 2 wide mouth 1-quart canning jar with rings and lids.