Refrigerator Bread and Butter Pickles
Refrigerator Bread and Butter Pickles
- Total Time: 50 minutes
- Yield: 2 pint jars 1x
Ingredients
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- 3 cups pickling cucumbers, sliced 1/4 inch thick (370 grams)
- 2 1/2 teaspoons salt (15 grams)
- 1/2 small sweet onion, sliced
Pickle Juice
- 2/3 cup white vinegar
- 6 tablespoons apple cider vinegar
- 2/3 cup granulated sugar (160 grams)
- 1/4 cup brown sugar (50 grams)
- 2 teaspoons mustard seeds (8 grams)
- 3/4 teaspoon celery seeds (3 grams)
- 1/4 teaspoon ground turmeric
Instructions
1. In a large bowl, add sliced cucumbers and salt. Toss to combine. Allow cucumbers to sit for 30 minutes.
2. Rinse salted cucumbers off in a colander with cool water. Add onions to bowl and toss to combine. Evenly divide mixture into 2 pint jars.
2. In a small saucepan, add all ingredients for the pickle juice. Bring to a simmer and stir until sugar dissolves. Remove from heat. Pour hot liquid over pickles in jar. Place the lid on the jars. Allow to cool at room temperature for 1 hour, then place in the refrigerator.
- Prep Time: 45
- Cook Time: 5
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
I love the recipe!
Valeria,
I am sooo happy to hear that! Thanks for making these :).
-Jolene