Crisp Refrigerator Bread And Butter Pickles Recipes

CLASSIC CRISP BREAD AND BUTTER PICKLES

Steps:

• Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
• Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
• Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner, adjusting for altitude.

CRISP BREAD AND BUTTER PICKLES

Steps:

• Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
• Drain thoroughly and put the vegetables in a large kettle.
• Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
• Pack the pickles into hot jars and seal.

BREAD & BUTTER FRIDGE PICKLES (SMALL BATCH)

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.