Bread and Butter Refrigerator Pickles | PCC Natural Markets

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Bread and Butter Refrigerator Pickles

Serves: 12

Yield: about 1 quart

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This quick and easy bread and butter pickle doesn’t require fancy equipment or a long processing time. Use a crinkle cutter for a fun texture on your pickle chips.

Ingredients

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

Combine cucumbers, onions and salt in a bowl. Cover and refrigerate for 1 hour. Transfer cucumber mixture to a colander; rinse well. Gently pack cucumbers and onions into a clean canning jar.

Combine vinegars, sugars and spices in a saucepan. Bring to a simmer, stirring until sugar dissolves. Carefully pour liquid over cucumbers and onions, using a funnel to help prevent spilling. Let sit at room temperature for 1 hour. Cover and refrigerate for 6 hours before eating. These may be stored in the refrigerator for up to 2 weeks.

Notes

Jar Sterilizing Instructions: Wash your jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave them in the hot water for up to 1 hour before filling.

Each serving: 40 cal, 0g fat (0g sat), 0mg chol, 360mg sodium, 10g carb, 0g fiber, 1g protein

Recipe by Jackie Freeman, PCC Chef

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