Refrigerator Dill & Bread and Butter Pickles
September 3, 2024
These Refrigerator Dill & Bread and Butter Pickle recipes come from our very own Ken Grogg, FoodE Expert at L&B Ridgedale. They’re not only tasty but deliciously quick and easy. All you do is slice your cucumbers, cover them with your brine and pop them in the fridge until you’re ready to serve.
Both of these recipes are a great way to preserve your garden cucumbers and they’re totally customizable. If you prefer your pickles a little on the spicier side, add 2 to 5 thinly sliced jalapeño, serrano or fresno peppers to your mix. No matter how you make them, they’re a delightful addition to your homemade sandwiches, on a relish tray or just straight out of the jar as a snack!
YIELD
3 quarts
PREP TIME
15 min
+ 3 hr rest time
COOK TIME
20 min
Ingredients
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243 to 5-inch long pickling cucumbers, washed and thinly sliced
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3medium sweet onions, thinly sliced
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3garlic cloves, minced
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½cup pickling salt
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5cups granulated sugar
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3cups apple cider vinegar
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1tablespoon L&B Turmeric
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2tablespoons L&B Pickling Spice
Special Equipment:
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3 to 4 quart-size, sterile glass screw-top jars
Directions
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1
In a large bowl, stir together the cucumbers, onions, garlic, and salt. Let stand at room temperature for 2 to 3 hours.
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2
In a large pot, combine the sugar, vinegar, turmeric, and pickling spice. Bring to a boil over high heat and cook, stirring, until the sugar dissolves, 5 minutes.
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3
Drain the liquid from the cucumber mixture, then carefully add the cucumber mixture to the boiling brine. Cook until the brine returns to a simmer, then remove the pot from the heat. Let cool until safe to handle, 15 minutes.
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4
Divide the pickles and brine between jars, ensuring the cucumbers and onions are submerged in the brine.
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5
Let rest until the pickles come to room temperature, 1 hour. Seal the jars and transfer them to the refrigerator until ready to serve.
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6
Pickles can be stored in the refrigerator for up to 3 weeks.
Recipe source: Lunds & Byerlys