Raise your hand if you fear you could polish off an entire jar of bread and butter pickles in one sitting {insert pic of me raising my hand here}. Unfortunately, if you are allergic to allium (onion & garlic family), you can’t just run to the store and buy a jar of pickles. I’ve not jumped into the art of canning (yet)…but I did find some easy sweet pickle recipes I adapted for my household. I’ve had a couple of requests to share the recipe, so here it is! Easy Peasy Refrigerator Pickles
Ingredients:
2 cups apple cider vinegar
1/4 cup sea salt (you could use regular iodized if you like, or pickling salt)
2 cups sugar (I used white, but have heard you can use brown)
1 teaspoon mustard seed
1/2 teaspoon ground turmeric
1/2 teaspoon celery seed
Cucumbers: in this case I used about 3 English cucumbers, sliced, for 2-1 qt. jars – just use the amount that will fill your container(s)
Directions:
In a saucepan, combine first 6 ingredients. Bring to a boil over medium-high heat. Once boiling, let cook for 5 more minutes.
Meanwhile, slice cucumbers and pack (somewhat loosely) in 2 1-qt. canning jars. Pour hot liquid over the cucumbers in the jars. Twist on the lids and refrigerate. 24 hours later, voila…bread and butter pickles! Keep refrigerated {for as long as they’ll last – which in my house is not long!}
Notes: (1) If you are not allergic to onions and garlic, you could add some sliced onion & peeled garlic cloves to your cucumbers. (2) The cucumbers will shrink – resulting in what looks like a “half” jar of pickles. As an alternative you could try refrigerating for 24 hours in a covered container and transferring to a jar/jars later. (3) These are great! However, spicy mama that I am, I feel like they could be even better with a little ‘sumpin-sumpin’. I have been researching pickling spice and working on my own recipe for that. If I decide it’s better with it, I’ll post a revised recipe later :)
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