Bread & Butter Refrigerator Pickles - All Phase
My Tomato Guy grows the best cucumbers! I get them every Saturday at the Farmer's Market. They are 3.00 for a little basket. So worth the money and I save them for phase 2... so good with my Sweet Chili Sauce, or even with simple salt and freshly cracked black pepper.
Today I was craving sweet pickles. I remember my great uncle had made some bread and butter pickles many, many years ago and he brought some to my grandma on one of his rare visits. I never got the recipe but I sure do remember those pickles!
Today, I tried out a new (to me) recipe and I cannot wait for them to "pickle"!
I only made one quart, so I could have cucumbers for phase 2. You can double or triple this recipe as you need.
Here are the cucumbers I bought:
Aren't they beautiful?!
Bread & Butter Refrigerator Pickles
Cucumbers- sliced thick. You want enough to pack into a quart jar. I used the jar to measure.
1 1/2 T kosher salt
1 1/2 cups vinegar (I used apple cider vinegar)
1 small sweet onion, sliced thin
1 cup xylitol (I have not tried this yet with stevia)
1 tsp mustard seed
1/2 tsp celery seed
1/8 tsp ground turmeric
Cut the cucumbers and place in jar to make sure you have enough. Pour cucumbers out into a large bowl and toss with the salt. Sit in the fridge for 1.5 hours. Rinse the salt off the cucumber slices and drain. Make sure to remove all the salt. Layer the cucumbers with the onion in the jar.
In a sauce pan, put the remaining ingredients and heat over medium heat until the xylitol is dissolved. Pout the hot liquid over the cucumbers and put a lid on the jar. Let the jar sit on the counter for 1 hour, then move to the fridge. Store for up to 2 weeks.
All phase, condiment, so these are unlimited.