We recently came home from a vacation to some overgrown cucumbers.  After making some of our favorite Cucumber salad, we decided to search the web for some other easy recipes that we could adapt with our oversized cucumbers.  

I have never pickled anything before, so when I saw a recipe for refrigerator Bread and Butter Pickles, I did some research and realized I could adapt this cucumber recipe.

Overgrown cukes make the BEST cucumber chunks. Just scrub the cukes, cut off the stem end and tip. Cut in half length-wise, then into quarters, length-wise.

Cutaway the seeds

We made some adjustments from this recipe and truly I think we have a winner.  

Refrigerator Bread and Butter Pickle Chunks 

5 Cups of Cucumber chunks from overgrown Cucumbers (any type will work)

•  1½ tablespoons kosher salt
•  1 cup thinly sliced sweet onion
•  1 cup granulated sugar
•  1 cup white vinegar
•  ½ cup apple cider vinegar
•  1/2 cup light brown sugar
• 2 1/2 teaspoons pickling spices

DIRECTIONS:

1. Just scrub the cukes, cut off the stem end and tip.
   Cut in half length-wise, then into quarters, length-wise.
   Cutaway the seeds and cut into chunks.  

 

    2. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

 

 

3. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, pickling spice in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.

 

 

4. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover the bowl and refrigerate 24 hours.

 

 

Store in an airtight glass container,  in refrigerator up to 1 month. We find using a canning funnel helps with messes. 

 

Before you trash those cucumbers that grew into blimps, consider making one of these easy cucumber recipes.   I have so many babies on the vine right now, I may have to try pickling the real way!!  

Refrigerator Bread and Butter Pickle Chunks

 

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Refrigerator Bread and Butter Pickle Chunks

Yield: 10 - 12 Servings

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Additional Time: 1 day

Total Time: 1 day 1 hour 50 minutes

Sweet and spicy refrigerator bread and butter pickles that do not require any canning or boiling.

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Ingredients

• 5 Cups of Cucumber chunks from overgrown Cucumbers (any type will work)
•  1½ tablespoons kosher salt
•  1 cup thinly sliced sweet onion
•  1 cup granulated sugar
•  1cup white vinegar
•  ½ cup apple cider vinegar
•  1/2 cup light brown sugar
• 2 1/2 teaspoons pickling spices

Instructions

1. Scrub the cucumbers, cut off the stem end and tip. Cut in half length-wise, then into quarters, length-wise. Cutaway the seeds and cut into chunks.  
2. Combine cucumbers and salt in a large, shallow glass bowl; cover and chill 1½ hours. Rinse salted cukes thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
3. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, pickling spice in a medium nonreactive saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
4. Pour the hot vinegar mixture over cucumbers; let stand at room temperature 1 hour. Cover the bowl and refrigerate 24 hours. Store in an airtight glass container,  in refrigerator up to 1 month. We find using a canning funnel helps with messes. 
   
   
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ball 2 Quart Wide Mouth Canning Jar, Pack of 2
• Norpro Stainless Steel Wide-Mouth Funnel w/ Handle

Nutrition Information

Yield 15 Serving Size 1
Amount Per Serving Calories 136Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 959mgCarbohydrates 33gFiber 1gSugar 31gProtein 1g