As seen on Bravo TV's The Profit and The Real Housewives of Salt Lake

Recipe Box

Spicy Refrigerator Bread and Butter Pickles

Makes (3) 12-oz. jars

Nothing quite compares to the fresh crunch of a homemade pickle! These sweet, tangy, bread-and-butter pickles need only one night in the refrigerator before they can be happily snacked upon. Add the crispy, green pickles to anything from hamburgers, to salads, or charcuterie boards. Pickle Ingredients and Supplies: 1-1/2 pounds pickling cucumbers2 tablespoons Kosher salt1 yellow onion, sliced (3) 12-oz glass canning jars with sealing lids Brine Ingredients: 1-1/4 cups granulated sugar1 cup white vinegar1/2 cup apple cider vinegar2 tablespoons mustard seeds1 teaspoon celery seeds1/2 teaspoon turmeric1/2 teaspoon whole black peppercorns1/2 teaspoon crushed red pepper flakes1 teaspoon whole cloves2 cloves garlic, slicedDill sprigs Directions: 1. Wash and sterilize the jars using boiling water. 2. Use a vegetable brush to scrub the cucumbers in hot water, rinsing off any dirt. 3. On a large cutting board, use a chef’s knife or a crinkle cut slicer to cut the cucumbers into 1/4″ slices. Slice the yellow onion in half, then thinly, pole to pole. 4. In a large mixing bowl, toss the cucumbers with salt and the sliced yellow onion. Place the salted cucumbers and onions in the refrigerator. Refrigerate for 1-1/2 hours. 5. Remove the cucumbers and onion from the refrigerator and place in a colander and thoroughly rinse off the salt with cold water. 6. Evenly distribute the cucumber and onion slices into the prepared jars and set aside. 7. Prepare the brine by combining the white sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, turmeric, peppercorns, crushed red pepper, whole cloves, and garlic in a medium saucepan. Over medium heat, bring the brine to a simmer until the sugar completely dissolves. 8. Pour the hot brine over the pickles and onions that were previously placed in the jars. Stir to incorporate. Add the fresh dill to the top of the pickles. Let the mixture stand at room temperature for 1 hour to cool, then add the lids and refrigerate for 24 hours before enjoying! These pickles are good in the refrigerator for up to 2 weeks.

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Now in Salt Lake City