Refrigerator Pickles

By Lunds & Byerlys

June 25, 2024

REFRIGERATOR BREAD & BUTTER PICKLES


SERVINGS

3 quarts

PREP TIME

15 min + 3 hr rest

COOK TIME

20 min

Ingredients

  • 24
    3 to 5-inch long pickling cucumbers, washed and thinly sliced
  • 3
    medium sweet onions, thinly sliced
  • 3
    garlic cloves, minced
  • 1/2
    cup pickling salt
  • 5
    cups granulated sugar
  • 3
    cups apple cider vinegar
  • 1
    tablespoon L&B Ground Turmeric
  • 2
    tablespoons L&B Pickling Spice

Special equipment:

  • 3 to 4 quart-size, sterile glass screw-top jars

Directions

  1. 1

    In a large bowl, stir together the cucumbers, onions, garlic and salt. Let stand at room temperature for 2 to 3 hours.

  2. 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.

  3. 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.

  4. 4

    Divide the pickles and brine between jars, ensuring the cucumbers and onions are submerged in the brine.

  5. 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.

  6. 6

    Pickles can be stored in the refrigerator for up to 3 weeks.

REFRIGERATOR DILL PICKLES


SERVINGS

3 quarts

PREP TIME

15 min + 3 hr rest

COOK TIME

10 min

Ingredients

  • 24
    3 to 5-inch long pickling cucumbers, washed
  • 4
    garlic cloves, roughly chopped
  • 1/2
    cup pickling salt
  • 2
    tablespoons granulated sugar
  • 2
    cups white vinegar
  • 2
    tablespoons L&B Pickling Spice
  • 2
    cups cold water
  • 2
    bunches fresh dill, divided into 2 to 3-inch fronds

Special equipment:

  • 3 to 4 quart-size, sterile glass screw-top jars

Directions

  1. 1

    Cut the cucumbers into halves or quarters, lengthwise, or leave whole.

  2. 2

    In a large bowl, stir together the cucumbers and salt. Let stand at room temperature for 2 to 3 hours.

  3. 3

    In a large pot, combine the sugar, vinegar, garlic, pickling spice and water. Bring to a boil over high heat and cook, stirring, until the sugar dissolves, 5 minutes. Remove the pot from the heat.

  4. 4

    Divide the cucumbers and dill fronds between jars. Pour the brine over the cucumbers,
    ensuring the cucumbers are submerged in the brine.

  5. 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.

  6. 6

    Pickles can be stored in the refrigerator for up to 3 weeks.

Recipe source: Lunds & Byerlys


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