Bread And Butter Refrigerator Pickles – a delicious recipe with Cucumbers, White Onion, Apple Cider Vinegar, Water, Sugar, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Using a mandoline slicer, slice your cucumbers and onions into a bowl. I like my pickles thin, but slice them the way you like them.
2
While you are slicing, in a pan on the stove, mix vinegar, water and sugar. Heat until the mixture reaches a slow boil and sugar is dissolved. Add salt and dill to the slices in the bowl, to taste. I use fresh dill when I can but, dried dill works too. Pour liquid mixture over the sliced cucumber, onions, salt and dill. Chill in the fridge in a covered bowl. They will keep in the fridge for a good amount of time.
3
With all of the fresh veggies available during the summer, this is an inexpensive and yummy addition to any meal. If you do not have your own fresh cucumbers in your own garden, go out and buy local!
131
kcal
Calories
31
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 whole Thinly Sliced Cucumbers, 1 whole White Onion, 1 cup Apple Cider Vinegar, 1 cup Water, and more.
Yes, Bread And Butter Refrigerator Pickles falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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