Refrigerator Bread and Butter Pickles

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!

Course Appetizer

Cuisine American

Prep 15 minutes

Cook 5 minutes

Resting 2 hours 40 minutes

Total 3 hours

Servings 4 cups of pickles

Calories 308 kcal

Author Michelle

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

1. 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.
2. 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.
3. 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!

Nutritional values are based on one cup in juice

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.