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Bread and Butter Refrigerator Pickles

Our REALLY big pickle jar. Yum.

I love harvest season. I love seeing the acorn squash, zucchini, pears, nectarines and cucumbers pile up on my kitchen counter. πŸ™‚ It is just so satisfying. The one problem is that I run out of room very quickly. One fast way to make some counter space is to make refrigerator pickles. They are a great way to perk up sandwiches, burgers and salads. Why, they even make a tasty snack! We have a large jar in our refrigerator for the staff to enjoy at lunch. Yummy! Come join me in the kitchen this harvest season to make some refrigerator pickles.

Collect Needed Items:

Vinegar 5%
Granulated Sugar
Kosher Salt
Celery seed
Mustard seed
Cutting Board
Measuring Cups
Measuring Spoons


4 cups Vinegar 5%
4 cups Granulated Sugar
1/2 cup Kosher Salt
1-1/3 tsp Turmeric
1-1/3 tsp Celery seed
1-1/3 tsp Mustard seed

Measure vinegar, sugar and salt into pot. Heat gently until the salt and sugar are dissolved. Allow the solution to cool. Cut cucumbers and onions and place into jar. Add turmeric, mustard and celery seeds. Pour cooled syrup over the cucumbers and onions. Place jar in refrigerator. Start sampling in 1 to 4 days. When you run out of pickles, but still have syrup, just cut more cucumbers and onions and add them to the jar! Now isn’t that easy? Enjoy!


P.S. Is it just me or is the tune β€œI got a pickle, I got a pickle… I got pickle hey hey hey!” playing? I love that song! Good and fun. πŸ˜‰

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