Refrigerator Bread and Butter Pickles
Delightfully crisp, sweet, and tangy sliced cucumbers and onions pickled in a syrupy, spiced vinegar brine. No canning required—just a short chill and they're ready to enjoy!
Total time: 26 h 55 min • Active: 25 min • Inactive: 26 h 30 min
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Ingredients
- 680 g pickling cucumber
- 2 cup sweet onion
- 3 tbsp kosher salt
- 396 g sugar
- 106 g light brown sugar
- 240 ml apple cider vinegar
- 3 tsp mustard seeds
- 1 tsp celery seeds
- 0.25 tsp ground turmeric
- 480 ml pickling cucumber
Steps
Slice pickling cucumbers 1/4-inch thick and thinly slice sweet onion. Measure all other ingredients.≈ 10 min Combine sliced cucumbers and kosher salt in a large bowl, cover and chill for 90 minutes.≈ 1 h 30 min Combine granulated sugar, brown sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, and ground turmeric in a saucepan. Bring to simmer over medium heat while stirring until all sugar dissolves.≈ 8 min Rinse salted cucumber slices under cold water in a colander, drain well, and return to bowl.≈ 5 min Add sliced onions to rinsed cucumbers and toss together in bowl.≈ 2 min Pour the hot spiced vinegar syrup over cucumber and onion mixture in bowl. Allow to stand at room temperature for 1 hour.≈ 1 h Cover and refrigerate pickles in brine for 24 hours.≈ 24 h
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Adapted from www.browneyedbaker.com
Yields
- 1 batch bread and butter pickles
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