Refrigerator Bread and Butter Pickles Recipe
Sweet and tangy homemade bread and butter refrigerator pickles.
Ingredients
Scale
- 8–10 medium sized pickling cucumbers (about 6 cups, sliced)
- 1 white onion
- 1 Tablespoon canning salt
- 1 cup granulated sugar or turbinado
- 1 cup distilled white vinegar
- 1/2 cup apple cider vinegar
- 1 Tablespoon mustard seeds
- 1 teaspoon celery seeds
- 3/4 teaspoon turmeric
Instructions
- Slice cucumbers into 1/4-1/2 inch slices
- Slice onion into thin slices
- Layer cucumbers and onions into 2 quart jars or equivalent
- In a saucepan, heat remaining ingredients over medium heat, stirring occasionally until salt and sugar are melted
- Bring brine to a simmer
- Remove from heat and pour over cucumbers and onions, covering completely, and being sure to divide the mustard and celery seeds between the two jars
- Screw down lid, and let jars cool
- Store in refrigerator for up to six months, using as desired