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... 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 refrigerator pickles are just what every pickle lover needs. Made with just a few ingredients like cucumber spears, sugar, vinegar and a few special spices, this refrigerator bread and butter pickle recipe is sure to be a crowd favorite. Easy to make and a bit sweeter than dill pickles, these are great on burgers, sandwiches or as a quick snack all on their own. Read More Read Less
Ingredients 4 Servings
- 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
- 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.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.
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