Bread & Butter Refrigerator Pickles
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Bread & Butter Refrigerator Pickles
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Perfectly sweet and delightfully crisp, these quick bread & butter refrigerator pickles are completely customizable to your personal tastes and preferences. Use cider vinegar and brown sugar for a more British-style pickle, and even add a bit of turmeric if you're looking for that classic yellow color.
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Ingredients
- 1 pound pickling cucumbers blossom ends removed and cut into spears or slices, kirby or other, about 4 small
- ½ onion thinly sliced, large
- 1 cup white vinegar
- ½ cup cider vinegar
- ½ cup water filtered
- ¾ cup granulated sugar
- 2 tablespoons sea salt fine, or pickling salt
- 1 tablespoon mustard seed whole, yellow variety
- 1 tablespoon black peppercorns whole
- 1 teaspoon celery seed
Instructions
- Wash jars and lids in very hot water to sanitize.
- Cut cucumbers into desired shapes, either lengthwise into spears (about 8 spears per cucumber), or crosswise into 1/8-inch thick slices.
- Pack cucumbers into jars, alternating with pieces of onion to keep the cucumbers separated. Top with peppercorns, mustard seed and celery seed.
- Combine vinegar, cider vinegar, water, salt and sugar in a small saucepan. Bring to a simmer over medium heat until sugar and salt are completely dissolved.
- Pour warm vinegar over top of cucumbers, filling jars to the very top. If necessary you can top the jars off with a bit of water to be sure the cucumbers are completely covered.
- Screw on lids, then place jars in the refrigerator for at least 24-48 hours before enjoying. Pickles will keep in the refrigerator for up to 2 weeks.
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