Sure I’ve canned pickles before, both dill and bread and butter, and I’ve canned lots of jellies along the way and even made apple butter once. All have been delicious and wonderful experiences.
One day, though, I found this recipe and decided to try it. Oh my goodness, these pickles are so wonderful and are so addictive. And it couldn’t be easier to do, trust me.
I was also thinking that its not really necessary to “can” these as they will last up to eight weeks in the refrigerator. In the end, do they even last that long before they are all eaten? Not at all, maybe two weeks at best. They’re great as a snack, on burgers, cut up into potato salad, cut up into deviled eggs, etc. You get the idea.
So, give it a try. You’ll be pleasantly surprised. A jar of homemade bread and butter pickles also makes a great and welcoming hostess gift!
Wash and dry 4 pint jars, with lids and bands. You will likely use 3 of them, maybe 4, depending on how big you cut your cucumber slices.
Wash the cucumbers and slice them thin. The easiest way is to use a mandolin slicer– it saves so much time and ensures that your pickles are a uniform thickness.
Layer your cucumbers, salt, and onion in a large bowl or pot. Toss to combine completely. Cover and set aside for about an hour.
To make the brine, combine vinegar, water, sugar, garlic, celery seed, and mustard seed. Bring boil, while stirring occasionally. Gently boil for about 2 minutes until all of the sugar has dissolved.
Drain the excess liquid from the cucumber and onion mixture. Pour the brine over the cucumbers. Stir gently to combine. Cover and allow to set for about 10 minutes.
Fill your jars with the pickles, making sure each jar has at least one piece of garlic in it. Fill with enough liquid to cover all of the pickles. (Note: if you run out of brine, you can use a mixture of white vinegar and water to top off each jar.)
Allow the jars to cool and then place in the fridge for at least 24 hours before eating. These sweet refrigerator pickles will stay good in the fridge for about 8 weeks! So don’t let all those fresh cucumbers go to waste- preserve them quickly and easily- with no canning experience needed!