Icebox Bread and Butter Pickles

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Icebox Bread and Butter Pickles

By Cooking With Paula Deen Magazine July/August 2010

Paula remembers her Grandmother Paul always had homemade pickles in her refrigerator. She would make them in a stone crock and put a plate on top to hold them down and act as a lid. They always tasted so good on a pimento cheese sandwich or straight out of the crock. 


Icebox Bread and Butter Pickles
Makes 1 Gallon

Ingredients:
Pickling cucumbers to fill a gallon jar, skins left on and cut into thin round slices with the blossom end removed (approximately 2 to 3 dozen pickling cucumbers)
3 Vidalia onions, thinly sliced
4 cups sugar
4 cups vinegar
1/3 cup canning and pickling salt
2 teaspoons turmeric
2 teaspoons celery seed
2 teaspoon mustard seed

Directions:

Sterilize a 1 gallon jar and lid directly before using for 10 minutes in simmering water or in the dishwasher.

In a small saucepan over low heat, combine sugar and vinegar and stir just until the sugar is dissolved. Add canning and pickling salt, turmeric, celery seed and mustard seed. Stir to combine. Pack sliced cucumbers and onions very tightly in the sterilized jar. Pour liquid over making sure to completely cover the cucumber slices. Seal and refrigerate. Icebox pickles don’t need much time to marinate. You can eat them after a day and they keep for up to 6 months in the refrigerator.

Courtesy of Cooking With Paula Deen Magazine July/August 2010

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Leave a Comment

Reader Comments:

In this recipe, what type of vinegar do I use—white or cider?  Thanks!!  They sound great!!

By Jan Johnson on July 21, 2010

If this is a second email then please disregard the frist.. I seen to be having trouble sending this
This is a super recipe that I play around with.. I make a variety of different pickles using this brine, although I also decrease the amount of sugar with success.
And Cheryl. Yes, they do stay for a longer time than 6 months. They still have a crunchy bite after a year.  I use other veggies, such as jalapeños, other hot peppers, zucchini slices and carrots. 
My original recipe called for cauliflower, onion and cucumber.
I fill up an ice cream bucket with the veggies as it makes it easier to give them a stir.  After they shrink in size, I place them in a glass jar as they are oh so pretty to look at in the refrig and also the jars take up less space.  A friend of mine makes them all year round and calls them Bachelor Pickles

By kennedy on July 20, 2010

I remember helping my mom and dad make these bread and butter pickles every summer along with many many others items (we canned and froze our entire years fruit, veggies and meats.  This was our special bonding time in the garden and in the kitchen.  I miss these times of learning and sharing.  I have not made pickles in probably 15 years and am excited to see this recipe and will make this recipe as soon as the cukes are ready from the garden.  Thanks for bringing back precious memories.

By Lisa Lewey-Shields on July 20, 2010

Is there a way to put up the breadand butter pickles to last more than 6 months?

By Cheryl on July 20, 2010

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