Posted on October 14, 2018
Kathleen’s Refrigerator Bread & Butter Pickles
Pickles are most definitely a passion of mine. Half Sour, Dill, Kosher – I love them all. Except the Bread and Butter pickle is just something special. It’s a guiltless snack that can be gobbled up so quickly; of course when I looked at the two cups of sugar that goes into pickle juice … I’ll try to only have a couple slices at a time.
But it’s always about the memories that we have with food, Grannie, Muriel Bennett Lucas, had the same adoration for pickles that I do. We would open a jar of pickles (it never mattered what kind!) and watch television in the summer, and when the pickles were gone – I’d drink the juice.
I don’t much recall making pickles growing up, and every time I made the slightest attempt to – I would forget and the cucumbers would go bad. Although Sunday morning I was scrolling through Facebook and I noticed this exact recipe for Bread and Butter Pickles. I knew I had white vinegar and I was sold. Of course I still had to get the rest of the ingredients. Except once I have those, I’m set for a while. So while Evan, my fiance, is baking his chocolate chip cookies, I begin slicing the cucumbers. The time of preparation that goes into this recipe does not seem long … but when you are waiting for something as delicious as homemade Bread and Butter pickles, 1 hour can be treacherous.
And the 24 hours of chilling afterwards – let’s just say it’s a good thing I was working over-time today! I would have been itching to open the fridge all day!! Once I was finished heating up our leftover ribs, baked beans, and coleslaw – I officially cracked that first jar open. It is the most heavenly experience I have ever had making something with my own two hands. And I am proud to share it with everyone. Bread and Butter pickles for everyone forever! – Kathleen Miller
Refrigerator Bread and Butter Pickles – Yields: about 4 cups of pickles Preparation: 3 hours Cook: 5 minutes Total: 3 hours
Ingredients: 5 and a half cups ( about 1 and a half pounds) thinly sliced (about one quarter inch) pickling cucumbers; 1 and a half tablespoons kosher salt; 1 cup thinly sliced sweet onion; 1 cup granulated sugar; 1 cup white vinegar; one half cup apple cider vinegar; one fourth cup light brown sugar; one and a half teaspoon mustard seed; one half teaspoon celery seed; one eighth teaspoon ground turmeric
- Combine cucumbers and salt in a large, shallow bowl; cover and chill for 1 and a half hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
- Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
- Pour the hot vinegar mixture over the cucumbers and onions; let stand at room temperature for 1 hour. Cover and refrigerate for 24 hours. Store in airtight container in refrigerator up to 1 month (if they last that long).
*My niece Kathleen writes her own food blog https://sweetlysavory.tumblr.com/ – this recipe also appears on her blog.
Look for Mom’s Recipe Box as an occasional feature on newsandviewsjb as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett collection – JB