Refrigerator Bread and Butter Pickles Recipe (2024)

FAQs

What is the ratio of vinegar to water for refrigerator pickles? ›

The basic ratio for quick pickles is 1:1 vinegar to water, and includes some combination of salt and sugar. Another ratio that is commonly followed is the 3:2:1 method, using three parts vinegar, two parts water, and 1 part sugar.

Dill pickles have one main spice/herb that's used: dill. They're often on the sour side with a strong briny bite. In contrast, bread and butter pickles use a blend of turmeric, clove, celery seed, and red pepper flakes for a rounded-out flavor. None of the spices stand out, but all blend together for a richer taste.

The key difference between these two types of pickles is their taste. Despite bread and butter pickles using the same cooking method as dill pickles, they use far different spices that make them sweeter. According to Wyse Guide, sugar is added to the bread and butter brine to help alleviate its sharp vinegary taste.

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

Bread and butter pickles are best described as being a lot like sour dill pickles, but with sweet onion and sugar added to the pickling mix to give them their one-of-a-kind flavor.

Today, the term is well known as a sweet pickle, like my Bread & Butter Chips. These pickles are sweeter than my dills, but they still have that pungent garlic flavor.

Use Calcium Chloride

Calcium chloride (CaCl2), sometimes known as “pickle crisp”, is a type of salt that helps preserve the crunchiness of food. It is used in the food industry to help preserve the texture of canned fruit and vegetables.

An easy pickling recipe to follow is the 3-2-1 method; three parts water, two parts vinegar, and one part sugar. This 3-2-1 pickle brine is on the sweeter side, making it great for bread and butter pickles or spicy pickled beets. For a more savory pickle, use less sugar.

McDonald's uses dill pickles in their burgers including in the Big Mac®.

Does Wendy's use bread and butter pickles? ›

We trust the simplicity of a traditional dill pickle.

Eating too much sodium can cause your kidneys and liver to work harder. Also, the high blood pressure that often follows diets high in sodium puts even more stress on these organs. As a result, eating too many pickles may be risky for anyone with liver disease or kidney conditions.

Olive all use the term on their websites, in advertisem*nts, and in the product descriptions of their pickle varieties. When asked why the word isn't on the front of the jars, all three companies provided nearly the same answer: They feel the word “pickle” isn't necessary on pickles packaged in clear glass containers.

Better yet, grow them in the garden and ferment the day you pick them! Tasting the stem end can give you a sense of whether the pickle will be bitter since that's the end where bitterness concentrates. Soaking your cucumbers in ice water 30-60 minutes before fermenting seems to help keep crispness.

Most applications call for a 1:1 ratio of water to vinegar so the strength of the acid isn't too intense or damaging, and it can be stored in a jar or a spray bottle for easy access. Here's how we use white vinegar to clean 18 things in our kitchens.

Picklers should look for a pickling vinegar with 5% acetic acid concentration or higher. This is to ensure your vinegar is acidic enough to prevent the growth of bacteria and mould in your pickle jars. The more acidic the vinegar, the longer your pickles will last.

Regarding how to clean a refrigerator with vinegar, fill a spray bottle with a cleaning solution of one part white vinegar to three parts water. Apply using the same cleaning method as the baking soda solution.

If a pickle recipe comes out quite sour for your taste, don't be tempted to dilute the vinegar with water (or more water than called for) the next time you make it. That would reduce the safety. Instead, there's an easy way to fix the taste: just fool the taste buds by adding sweetener to mask some sourness.