Bread and Butter Refrigerator Pickles

Refrigerator Pickles
Facebook
Twitter
LinkedIn
Pinterest
Email

See Another Recipe

Crispy Candied Pecans

Ingredients:

Instructions:

  1. Slice the cucumbers ¼-inch thick. Thinly slice the onions. Toss veggies with kosher salt, and place in a colander. Allow to sit an hour, excess water will drain from the cucumber slices. Rinse salt thoroughly from the cucumbers and onions.
  2. In a small saucepan, heat vinegar, sugar, pickling spice, and pepper flakes to a low boil. Cook and stir until sugar is dissolved. Remove from heat.
  3. Pack the cucumber and onion slices into a 16 oz jar with a tight fitting lid. Pour brine over cucumber slices, seal, and refrigerate at least overnight. Pickles will keep about 3 weeks in the fridge. 

Serves 16 oz jar

Like it? Share it!

See Another Recipe

Ham & Cannellini Bean Soup

Scroll to Top Skip to content