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May 172013

No Fuss Bread And Butter Pickles

This month is the kick-start of barbequing and Memorial Day is right around the corner. I am getting so antsy for my cucumbers to get big enough so I can start filling the freezer with dill pickles and my frig with these bread and butter pickles. As you already know, I am not a fan of canning but we sure do like the taste of homemade pickles to go with all the burgers and hot dogs we will be grilling up during the summer months. This recipe just calls for putting them in the frig without all the hassle of having sterile jars and the processing of them after you fill them. Last year we put many a container of dill pickles in the freezer thinking they would last but they disappeared quite quickly, so this year I will be prepared even if I have to buy a case of them from our local produce vendor.




No Fuss Bread And Butter Pickles
  • 1 dozen large pickling cucumbers (about 5")
  • 2 large sweet onions (Vidalia for me)
  • 4 cups sugar
  • 4 cups cider vinegar
  • ½ cup salt
  • 1-1/4 teas ground turmeric
  • 1-1/4 teas celery salt
  • 1-1/4 teas mustard seeds
  1. Clean cukes and cut off ends; cut into ¼-inch slices.
  2. Chop onions and layer the cucumbers and onions in a gallon container.
  3. Combine the remaining ingredients in a saucepan and heat just to dissolve sugar.
  4. Let mixture cool and pour over cucumber slices.
  5. Cover and chill for at least 24 hours.


Hope you enjoy this no-hassle way of homemade pickles! By the way, I missed it but yesterday was International Pickle Day, a day late and a dollar short, that’s my motto. Don’t forget, today is National Pizza Party Day…….have fun!

Sep 062012

Freezer Pickles

I’ve posted a couple of pickle recipes that do not require canning, one from my friend Rambo, “Ice Box Pickles” and one I found on the internet, “Dill Freezer Pickles“. With a fall garden possible as we’re drying out pretty good, finally, I am going to get some seeds started and cucumbers are always top priority for me! This recipe is a little more basic than the others and it does not require dill. We love the pickles that we froze before so now we have a new recipe to try and hopefully they will be as good! This recipe is courtesy of the Florida Cooperative Extension Services and was published back in 1978 in a small pamphlet form called Pickles and Relishes.

Freezer Pickles
  • 25 medium sized cucumbers, sliced very thin
  • 10 medium onions, sliced
  • 5 lbs sugar
  • 3 cups vinegar
  1. Soak the cucumbers and onions in the frig for 24 hours in lightly salted water.
  2. Combine the sugar and vinegar and simmer to dissolve the sugar; let cool overnight.
  3. Combine the syrup with the cukes and onions and mix well to coat.
  4. Fill freezer containers and let stand in the freezer for at least one month before using.


This recipe sounds a little sweet, but husband will like them I’m sure! Just hope they come out as crispy as the other ones we made…..enjoy!

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