Last week, a co-worker dropped off a big bag of cucumbers in my office and asked me to “get rid of them”. She told me that her vegetable garden “exploded” with these cucumbers, and she wanted to share them with everyone who wanted some. Hmm…. not a bad problem in my opinion. I really wish that it would be MY problem, to have way too many vegetables from my garden. But anyhow, I emailed our group and let them know that we had fresh garden cucumbers if they wanted any to take home. Only one person grabbed a couple of cucumbers even though I kept on offering them to every single person who came into my office for a meeting. By the time 5 o’clock rolled around, there were still about almost three pounds of cucumbers left in my office. I scooped them all home happily, and made these pickles.
I wanted something that can relatively be made pretty quickly, and doesn’t require canning. If I had more than three pounds, I might have had to look at canning them. I have to say that these pickles are my favorite kind: sweet, tangy, and crunchy, I can probably eat an entire jar of these. They are only good for about two weeks in the refrigerator, but they really go well with almost anything: hot sandwiches, cold sandwiches, burgers, anything on the grill, everything! We especially loved them with these Patty Melt. Finally, I don’t think that these cucumbers were specifically pickling cucumbers. However, I thought they turned out fabulously. I hope everyone is having a great holiday weekend!
Ingredients
5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
1 1/2 Tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric
Directions
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
Tips:
*Don’t cut the cucumbers too terribly thin. You want them to have a little bit of crunch to them!
*You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)
Adapted from Recipe Girl
This recipe is actually one of the most unique and coolest ever
It looks awesome!
Cheers
Choc Chip Uru
Great looking pickles even though they’re not my speed. =D
What a wonderful reminder of my father this Australian Father’s Day. He was American but we don’t celebrate Father’s Day on the same day but we do the same Mother’s Day. weird. Anyway, my dad LOVED to make these pickles and taught each of us to eat them at an early age so he could make more, I think! Lovely recipe and I WILL be making these.
I don’t do pickles often, and if I ever tried, then it’s cucumber pickles. Yours looks very appetizing!
My cucumber plants are not producing abundantly anymore, but if I get my hands on some homegrown ones I will sure make this.
I love the sounds of this recipe! Lucky to have a stash of cucumbers and to be able to make a big jar of this!!
[...] Bread and Butter Pickles | [...]
I love refrigerator-pickled cukes! I find when you do them like this it really doesn’t matter if they’re “pickling” cucumbers or not. Anyway, super nice recipe – thanks.
The best part of over-abundance veggies is pickling. Cannot stop drooling
My mom use to make bread and butter pickles every fall. I love them but haven’t made them in years! In fact, I forgot all about them. Love your recipe and love these pickles. Yours look fabulous! Thanks for reminding me of these and providing a recipe. YUM!
I loooove pickles. I eat them with cheddar cheese. so good! Never thought to make my own but I definately should!
I just had some of this today! And I absolutely loved it. It was a bit different from your recipe, which is why i will be trying out yours as well
I totally do NOT love cucumbers although I adore pickles! Bread and butter are my favorite to munch on. I’ll have to try to make them myself!
we love pickles but have yet to make them – these look so good, we have got to try them soon!
I love pickles + these look amazing! I’ll take a few jars off your hands. =)
homemade pickles taste sooo good! and i love recipe girl and her recipes.
your pickles have turned out perfect!
Yudith, you got my mouth watering just by looking at your pickles…looks delicious and I wish I could reach through the computer screen and taste them
Have a wonderful week!
I found these on tastespotting and am going to make them asap. I am pinning it now so I can get back to them. I will let you know how it turns out.
I’ve been getting lots of cucumbers from my CSA, and I plan for the next delivery is to make refrigerator pickles! I can’t wait. I already bought extra vinegar.
I made these over the weekend and just loved them so much that I had to blog about them. Please come by and check them out when you have a chance.
[...] it was mainly because I thought the pickle flavors was too strong. So after I made this homemade Bread and Butter Pickles, I thought that I should use them and see if I like them. The use of cornmeal provided a nice [...]
This looks so good. I love the name too.