Start by washing the cucumbers, and then slicing them into thin slices. Don't go too thin, you want to pickles to have a little bit of crunch left after marinating! Julienne the spanish onion and mince the garlic, set the onion and garlic aside.
Sprinkle the pickling salt over the sliced cucumbers and mix it in with your hands. Refrigerate for at least one hour.
In a small pot combine, the vinegar, sugar, and spices. Bring the pot to a boil and then turn it off, leaving the pot on the hot burnr to infuse the spices into the vinegar mixture.
Once the salted cucumbers have sat in the fridge for an hour, strain of any water that has been drawn out of them. Mix in the julienne onion and minced garlic.
Pack the cucumber, onion, and garlic mixture into clean glass jars, old pickles jars or mason jars are perfect for this. Bring the vinegar mixture back to a boil, and pour the boiling liquid into the cucumber packed jars.
Seal the jars with a corresponding lid, and let the jars cool to room temperature. Refrigerate the homemade quick pickles for up to 4 months in the fridge!
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Refrigerator Bread and Butter Pickles https://www.earthfoodandfire.com/refrigerator-bread-butter-pickles/ September 4, 2018