Refrigerator Bread and Butter Pickles

Name: Refrigerator Bread and Butter Pickles
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Deep South,
Ingredients: 2 pounds pickling cucumbers (4 to 5 inches long); 2 1/2 cups sugar; 2 cups distilled white vinegar (5% acidity); 1/4 cup McCormick® Onions, Minced; 2 tbsps non-iodized salt; 2 tsps McCormick® Mixed Pickling Spice; 2 tsps McCormick® Mustard Seed; 1 tsp McCormick® Turmeric, Ground

Ever wonder how easy it is to make pickles? Look no further! These bread and butter pickles require zero canning and are ready to eat within hours. Whether you like to enjoy them straight out of the jar or feel that no burger is complete without, these tasty homemade refrige... Read More Read Less

20m

PREP TIME

10m

COOK TIME

8

INGREDIENTS

Ingredients 4 Servings

Step1
2 pounds pickling cucumbers (4 to 5 inches long)
2 1/2 cups sugar
2 cups distilled white vinegar (5% acidity)
1/4 cup McCormick® Minced Onions
2 tablespoons non-iodized salt
2 teaspoons McCormick® Mixed Pickling Spice
2 teaspoons McCormick® Yellow Mustard Seed
1 teaspoon McCormick® Ground Turmeric

KEY PRODUCTS

INSTRUCTIONS

1 Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch thick slices. Place cucumber slices into 4 hot sterilized pint or 8 half-pint canning jars.
2 Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
3 Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.
4 Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.