Refrigerator Bread & Butter Pickles
Don't let summers bounty go to waste. Preserve cucumbers with this easy refrigerator pickling method so you can enjoy them for weeks to come.
Equipment
- ½ pint canning jars with lids
Ingredients
- 5½ cups sliced cucumbers
- 1½ tbsp canning and pickling salt
- 1 medium white onion, sliced
- 1 cup sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 1½ tsp mustard seeds
- ½ tsp celery seeds
- ⅛ tsp Turmeric
Instructions
- Place sliced cucumbers in a colander. Sprinkle with Kosher salt. Allow mixture to sit for one hour.
- Rinse cucumbers in cold water and drain well. Press gently to remove excess moisture.
- Place sliced cucumbers in a large bowl and add sliced onion. Toss to combine.
- Divide cucumber/onion mixture in clean canning jars. Set aside while you make the brine.
- In a medium saucepan combine sugar, white vinegar, apple cider vinegar, brown sugar, celery seeds, mustard seeds, and Turmeric.
- Stir together and bring to a simmer over medium high heat. Cook until sugar has dissolved. remove from heat.
- Pour the vinegar mixture over the cucumber/onion mixture in the canning jars.
- Add lids and rings to the jars and tighten. Allow mixture to come to room temperature, about an hour.
- Store jars in the refrigerator for up to a month.
- Ready to enjoy after mixture marinates for 24 hours.
Notes
Thank you to browneyedbaker.com for this easy excellent recipe.