Refrigerator Bread and Butter Pickles
So good, why not make them all the time!
Ingredients
- 5 1/2 cups thinly sliced pickling cucumbers
- 1 1/2 tbsp Kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup packed light brown sugar
- 1 1/2 tsp mustard seeds
- 1/2 tsp celery seeds
- 1/8 tsp ground turmeric
- 1/2 tsp whole black pepper
- 1-2 cloves garlic
Instructions
- Combine the cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move the cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return the cucumbers to bowl. Add the onion to the bowl.
- Combine the sugar and the remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour the hot vinegar mixture over the 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.
Notes
I like to play around with this recipe and put in different ingredients from time to time like substituting some red onion for the sweet onion, or omitting the garlic if I don't want that garlicky punch.