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Simple Crispy Refrigerator Bread & Butter Pickles

This is the perfect recipe for Simple Refrigerator Bread & Butter Pickles. No canning experience needed!

I found this delicious recipe at Brown Eyed Baker. I doubled the recipe and it worked perfectly.

Simple Refrigerator Bread & Butter Pickles

You’ll need:
11 cups of thinly sliced pickling cucumbers
3 Tablespoons kosher salt
2 cups thinly sliced sweet onions
2 cups sugar
1/2 cup light brown sugar
2 cups white vinegar
1 cup apple cider vinegar
1 Tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon ground turmeric

In a large bowl mix the cucumbers and salt together, chill 2 hours.





Drain in a colander to remove the liquid, rinse the cucumbers with cold water to remove the salt.


Return to the cucumbers to the bowl. Add the sliced onions to the bowl and toss with the cucumbers.

In a medium saucepan combine the sugar, brown sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds and ground turmeric. Bring to a simmer over medium heat, until the sugars dissolve.

Pour the hot mixture over the cucumbers and onions mixture. Let stand at room temperature for 1 hour.

Cover and refrigerate for 24 hours.

Store in airtight container for up to 4 weeks.

Ingredients

  • 11 cups of thinly sliced pickling cucumbers
  • 3 Tablespoons kosher salt
  • 2 cups thinly sliced sweet onions
  • 2 cups sugar
  • 1/2 cup light brown sugar
  • 2 cups white vinegar
  • 1 cup apple cider vinegar
  • 1 Tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/4 teaspoon ground turmeric

Instructions

  1. In a large bowl mix the cucumbers and salt together, chill 2 hours.
  2. Drain in a colander to remove the liquid, rinse the cucumbers with cold water to remove the salt.
  3. Return to the cucumbers to the bowl. Add the sliced onions to the bowl and toss with the cucumbers.
  4. In a medium saucepan combine the sugar, brown sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds and ground turmeric. Bring to a simmer over medium heat, until the sugars dissolve.
  5. Pour the hot mixture over the cucumbers and onions mixture. Let stand at room temperature for 1 hour.
  6. Cover and refrigerate for 24 hours.
  7. Store in airtight container for up to 4 weeks.

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