Bread and Butter Refrigerator Pickles

Life

By Ellen Pitts / June 30, 2016

Someone once looked at my blog and commented that for the name (Life Less Complicated) I discuss some pretty complex ideas. What can I say…I’m a complicated person. The point of the blog title, though, was to demonstrate that complicated problems often have some pretty simple solutions, if we can all agree to treat one another with respect. In my opinion that means to seek first to understand the other person before trying to make yourself understood. We have to ask questions, friends… That’s how we can solve problems.

But today I really am simplifying things. Today I’m making pickles again! Pickles! What could be less complicated than pickles?

Some of you saw the recent Facebook video I made that showed how to make Dill Refrigerator Pickles. It is so super-simple and so quick and so delicious, there’s just no excuse not to make them! Especially if you keep a garden, but even if you don’t…I’m sure your neighbor has way too many cucumbers that they could share. (I don’t so don’t ask. I horde those babies like like a reality TV show!)

Anyhow, once you’ve got your pickles we’re going to make Bread and Butter Refrigerator Pickles. These are a sweet pickle and take just a bit longer than the dill’s because we have to cook the vinegar and sugar until the sugar melts..but it’s just a couple minutes to do that.

Here is what we’re starting with!

Cucumbers, onion, apple cider vinegar, sugar, garlic, whole cloves

Slice the pickles and onions and then pack into quart jar.

Add vinegar, sugar, garlic (sliced), and 2 whole cloves in small sauce pan, cooking and stirring until sugar is melted.

Pour pickle juice (sorry it won’t do anything for pimples! Lol! I always think of Judy Blume’s book when I say pickle juice) over packed veggies. Once I did this I realized that I had lots of holes where there were no pickles so I took a butter knife and shimmied everything around until there were no gaps. No sense in all that good pickle juice going to waste!

And there you have it! A beautiful quart of pickles ready to go in the fridge! I haven’t actually tried these yet,  but I have the feeling they won’t take quite as long as the dills to absorb the vinegar since the slices aren’t as thick. You can find the recipe at Rodale’s Organic Life. Let me know if you make them and what you think!

Enjoy!!!