I may not be speaking out of line by saying the canning questions Nan Reinert, Chubby Pickle Farms, fields most often might be about pickling. Everyone loves a tangy garlic dill or a sweet bread and butter pickle but we often overthink how to make them at home.
As I read Nan’s recipe, I was wondering why I have not tried it myself! Refrigerator pickles are easy because they allow you to skip the hot water canning step. Bonus? Her method makes crunchy pickles!
Nan offers garden-at-home inspiration on her page, Chubby Pickle Farms, with the hopes you will take on a small project to get you growing your own food. She has also taught canning classes as part of the Weaver’s Orchard Summer Cooking Class series. Check them out next spring and summer!
Nan makes a mean bread and butter pickle and I’m not ashamed to say I hoard them from Dan, my husband.
If you want to learn a thing or two about canning and laugh a bit too, tune into the 2 Weird Hungry Girls podcast for Jar Jamming and Getting Pickled podcast episodes with the author of Food in Jars, Marisa McClellan.
Stay on top of wholesome recipes, local eats or Phoebe's food and lifestyle podcast at Phoebe's website.
Happy and healthy cooking!
Bread and Butter Refrigerator Pickles
(Also known as Dad’s Favorite)
Recipe by Nan Reinert, Chubby Pickle Farms
Yields 4 quarts
Ingredients
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- 5 cups sugar
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- 3 cups white vinegar
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- ⅓ cup canning salt (no impurities or iodine)
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- 1 tsp celery seed
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- 1 tsp mustard seed
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- 1 tsp turmeric
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- 1 tsp dry mustard
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- 4 to 6 onions sliced thin (optional)
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- Approximately 25 cucumbers sliced
Instructions
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- Slice up your cucumbers any way you like and pack them tightly into clean, sterile jars. Twist them, turn them and jam them in tight!
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- Make the brine by heating up the vinegar (DO NOT BOIL) in a large pan. Do not use aluminum or copper pans or utensils. These metals react with the vinegar and give the brine a tinny taste.
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- Slowly add the sugar, stirring until it dissolves. Add all the other spices to the brine; stir well.
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- Ladle the hot brine over the cold cucumbers into jars leaving ¼ inch headspace. Wipe the rim with a lint free cloth dipped in boiling water, place a heated cap on the jar and screw on the ring.
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- Let all the jars sit for 24 hours and then place them in the refrigerator. Refrigerator pickles do not need to have an airtight seal like canned pickles and will last a year.
