Refrigerator Bread and Butter Pickles
From - Michelle AKA Brown Eyed Baker <3 br="">
A wonderful, simple recipe for homemade refrigerator Bread and Butter
Pickles. No canning equipment required! Just prepare and pop in the
fridge!
Prep 15 minutes
Cook 5 minutes
Resting 2 hours 40 minutes
Total 3 hours
Servings 4 cups of pickles
Calories 308 kcal
Ingredients
- 5½ cups about 1½ pounds thinly sliced (about ¼-inch) pickling cucumbers
- 1½ tablespoons kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¼ cup light brown sugar
- 1½ teaspoons mustard seeds
- ½ teaspoon celery seeds
- 1/8 teaspoon ground turmeric
Directions
-
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
-
Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
-
Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
Recipe Notes
- I do not recommend using this recipe for canning or long-term storage.
- The jars pictured in the post are Bormioli jars - love them!
Nutrition Facts
Refrigerator Bread and Butter Pickles
Amount Per Serving
Calories 308
% Daily Value*
Sodium 2629mg
110%
Potassium 347mg
10%
Total Carbohydrates 71g
24%
Dietary Fiber 2g
8%
Sugars 67g
Protein 1g
2%
Vitamin A
2.6%
Vitamin C
10.7%
Calcium
5.7%
Iron
4.8%
* Percent Daily Values are based on a 2000 calorie diet.
