Refrigerator Pickles
June 25, 2024
REFRIGERATOR BREAD & BUTTER PICKLES
SERVINGS
3 quarts
PREP TIME
15 min + 3 hr rest
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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1/2cup pickling salt
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5cups granulated sugar
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3cups apple cider vinegar
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1tablespoon L&B Ground Turmeric
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2tablespoons L&B Pickling Spice
Special equipment:
-
3 to 4 quart-size, sterile glass screw-top jars
Directions
-
1
In a large bowl, stir together the cucumbers, onions, garlic and salt. Let stand at room temperature for 2 to 3 hours.
-
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
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
Divide the pickles and brine between jars, ensuring the cucumbers and onions are submerged in the brine.
-
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
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
-
243 to 5-inch long pickling cucumbers, washed
-
4garlic cloves, roughly chopped
-
1/2cup pickling salt
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2tablespoons granulated sugar
-
2cups white vinegar
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2tablespoons L&B Pickling Spice
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2cups cold water
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2bunches fresh dill, divided into 2 to 3-inch fronds
Special equipment:
-
3 to 4 quart-size, sterile glass screw-top jars
Directions
-
1
Cut the cucumbers into halves or quarters, lengthwise, or leave whole.
-
2
In a large bowl, stir together the cucumbers and salt. Let stand at room temperature for 2 to 3 hours.
-
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
Divide the cucumbers and dill fronds between jars. Pour the brine over the cucumbers,
ensuring the cucumbers are submerged in the brine. -
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
Pickles can be stored in the refrigerator for up to 3 weeks.
Recipe source: Lunds & Byerlys
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