Bread and Butter Pickles Recipe for a small batch crisp refrigerator (2024)

Bread and Butter Pickles are crisp sweet and sour-flavored pickles. Not only are they delicious but they are quick and easy to make as this is a small batch recipe. Meaning I only make one quart at a time. In fact, they are refrigerator pickles. What are refrigerator pickles? No special equipment is needed. They go straight into the fridge. Perfect for snacking on.

These cucumbers are small and make the best pickles. In fact, I found the cucumbers at my local Costco. Persian Cucumbers can be found at farmer’s markets. Nevertheless, these cucumbers are great as a snack or on a sandwich. Indeed, they are perfect for any time of the year.

If you are unfamiliar with Monkfruit Sweetener I suggest . Amazon sells Monkfruit Sweetener.

Bread & Butter Pickles Notes:

I have been so spoiled the last couple of weeks as my husband has had time off of work. He will be returning to work soon and I will miss the heck out of him. He has been spoiling me by cleaning the house and doing laundry. I am so blessed to be married to him. Furthermore, I often go out to my vehicle and find he has filled my gas tank. In fact, he surprises me with little surprises all the time. In all honesty, I know he is a gift from God. Indeed, I used to pray as a child that I would have a blessed marriage as my parents had a rocky relationship. God blessed me more than I thought possible.

At any rate, I almost always have Bread and Butter pickles on my Christmas table. Consequently, I was sad when I looked at the ingredients in the store as they contained refined sugar. Hence, I thought why not try to make a batch myself? In any case, I like doing small batches of pickles, jams, jelly, etc. Therefore, I only made a one-quart jar and when it is finished I can always make another quart of pickles. These pickles are really yummy.

Bread and Butter Pickles

Ingredients:

3 cups (Persian) cucumber
1 cup thinly sliced onions
2 1/2 tsp pink salt
1/4 cup monk fruit sugar
1/8 cup maple syrup
1/4 cup apple cider vinegar
1/2 cup white wine vinegar
1 tsp mustard seed
1/8 tsp turmeric
1/4 tsp celery seed
1 cup of water

First, with a crinkle cutter or a regular knife cut small cucumbers into 1/4 inch or more slices. Second, slice the onions into thin slices and cut the rings into thirds. Toss cucumbers in 2 teaspoons of pink salt. Toss sliced onions in 1/2 teaspoon salt.

Next, place salted onions and cucumber into iced water. Finally, cover and place into the fridge and let sit for 2 hours. Remove cucumbers and onions from the fridge. Drain cucumbers, and sliced onions, and rinse them.

Next, place the cucumbers and onions into a sterilized glass jar with a sterilized lid. In a pot on the stove add the monk fruit sugar, maple sugar, apple vinegar, white wine vinegar, mustard seed, turmeric, and celery seed to a saucepan and simmer. Finally, let simmer until the sugar has dissolved. Add the water to the vinegar mixture. Once cooled pour on top of the cucumbers and onions leaving a small amount of room at the top. Lastly, place the lid on top and place in the fridge. Store for up to three months in the fridge.

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Bread and Butter Pickles

Bread and Butter Pickles Recipe homemade from scratch no canning equipment required. A balance of sweet & tangy flavor perfect for sandwiches.

Course Snack

Equipment

Canning Jar

Small Pot

Ladle

Food Funnel

Ingredients

3 cups small cucumbers such as Persian Cucumbers
1 cup thinly sliced onions
2 1/2 tsp pink salt
1/4 cup monk fruit sugar
1/8 cup maple syrup
1/4 cup apple vinegar
1/2 cup white vinegar
1 tsp mustard seed
1/8 tsp turmeric
1/4 tsp celery seed
1/2 cup water

Instructions

First, with a crinkle cutter or a regular knife cut small cucumbers into 1/4 inch or more slices.
3 cups small cucumbers
Slice onions into thin slices and cut the rings into thirds. Toss cucumbers in 2 teaspoons pink salt.
1 cup thinly sliced onions
Toss cucumbers in 2 teaspoons pink salt.
2 1/2 tsp pink salt
Toss sliced onions in 1/2 teaspoon salt.
Place salted onions and cucumber into iced water.
Cover and place into the fridge and let sit for 2 hours.
Remove cucumbers and onions from the fridge.
Drain cucumbers, sliced onions, and rinse them.
Place the cucumbers and onions into a sterilized glass jar with a sterilized lid.
In a pot on the stove add the monk fruit sugar, maple sugar, apple vinegar, white wine vinegar, mustard seed, turmeric, and celery seed to a saucepan and simmer.
1/4 cup monk fruit sugar, 1/8 cup maple syrup, 1/4 cup apple vinegar, 1/2 cup white vinegar, 1 tsp mustard seed, 1/8 tsp turmeric, 1/4 tsp celery seed
Let simmer until the sugar has dissolved. Add in the water.
1/2 cup water
Once cooled pour on top of the cucumbers and onions leaving a small amount of room at the top.
Place the lid on top and place in the fridge. Store for up to three months in the fridge.
Store for up to three months in the fridge.

Notes

One serving is approximately 2 tablespoons.

Nutrition Facts
Servings28.0
Amount Per Serving
Calories6
% Daily Value *
Total Fat0g	0%
Saturated Fat0g	0%
Monounsaturated Fat0g
Polyunsaturated Fat0g
Trans Fat0g
Cholesterol0mg	0%
Sodium235mg	10%
Potassium9mg	0%
Total Carbohydrate2g	1%
Dietary Fiber0g	1%
Sugars1g
Protein0g	0%
Vitamin A	1%
Vitamin C	1%
Calcium	0%
Iron	1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Serving: 28servings | Calories: 6kcal

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