A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!
yield: 4 CUPS OF PICKLES
prep time: 15 MINS
cook time: 5 MINS
resting: 2 HRS 40 MINS
total time: 3 HRS
5½ cups (731.5 g) about 1½ pounds thinly sliced (about ¼-inch) pickling cucumbers 1½ tablespoons (1.5 tablespoons) kosher salt 1 cup (160 g) thinly sliced sweet onion 1 cup (200 g) granulated sugar 1 cup (255 ml) white vinegar ½ cup (119.5 ml) apple cider vinegar ¼ cup (55 g) light brown sugar 1½ teaspoons (1.5 teaspoons) mustard seeds ½ teaspoon (0.5 teaspoon) celery seeds â…› teaspoon (0.13 teaspoon) ground turmeric
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. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
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