Refrigerator Bread and Butter Pickles

So good, why not make them all the time!


  • 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


  • 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.


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.  

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