REFRIGERATOR BREAD AND BUTTER PICKLES

By cooksalot

about 4 cups of pickles
PREP:
3 hours
COOK:
5 minutes
TOTAL:
3 hours
A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

Ingredients

• 5 1/2 cups (about 1 1/2 pounds) thinly sliced (about 1/4-inch) pickling cucumbers
• 1 1/2 tablespoons kosher salt
• 1 cup thinly sliced sweet onion
• 1 cup (198 grams) granulated sugar
• 1 cup (240 ml) white vinegar
• 1/2 cup (120 ml) apple cider vinegar
• 1/4 cup (50 grams) light brown sugar
• 1 1/2 teaspoons mustard seeds
• 1/2 teaspoon celery seeds
• 1/8 teaspoon ground turmeric

Preparation

Step 1

1. 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.

2. 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 2 weeks.