If you have been looking for that perfect bread and butter pickles, your search ends here. This is the best you will ever have! Pretty straightforward, super easy, and the quickest to prepare. Plus, you can store this in the fridge for up to 2 weeks! I save mine in a Bormioli jar and it’s perfect! But you can use an airtight jar available. This sweet bread and butter pickles are made with simple and readily available ingredients. Give this a try and see for yourself. No fuss, delicious, does not require canning, and the best homemade bread and butter pickles!
INGREDIENTS
5½ cups (about 1½ pounds) thinly sliced (about ¼-inch) pickling cucumbers
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1½ tablespoons kosher salt1 cup thinly sliced sweet onion
1 cup (198 grams) granulated sugar
1 cup (240 ml) white vinegar
½ cup (120 ml) apple cider vinegar
¼ cup (50 grams) light brown sugar
1½ teaspoons mustard seeds½ teaspoon celery seeds
1/8 teaspoon ground turmeric
HOW TO MAKE REFRIGERATOR BREAD AND BUTTER PICKLES
Step 1: In a large, shallow bowl, combine the cucumbers and salt. Chill for 1 1/2 hours, covered.
Step 2: Once chilled, transfer the cucumbers into a colander. Thoroughly rinse under cold water. Drain the cucumbers well and put them back into the bowl.
Step 3: Add in the onions and toss.
Step 4: In a medium saucepan, combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric. Simmer over medium heat. Stir until the sugar dissolves.
Step 5: Pour the hot vinegar mixture on the cucumber and onion. Allow sitting for an hour at room temperature.
Step 6: Refrigerate for 24 hours, covered.
Step 7: Store in the refrigerator for up to 2 weeks in an airtight container.
NOTE:
If you can find Bormioli jars that would be perfect!
Ingredients
- 5½ cups (about 1½ pounds) thinly sliced (about ¼-inch) pickling cucumbers
- 1½ tablespoons kosher salt1 cup thinly sliced sweet onion
- 1 cup (198 grams) granulated sugar
- 1 cup (240 ml) white vinegar
- ½ cup (120 ml) apple cider vinegar
- ¼ cup (50 grams) light brown sugar
- 1½ teaspoons mustard seeds½ teaspoon celery seeds
- 1/8 teaspoon ground turmeric
Instructions
Step 1: In a large, shallow bowl, combine the cucumbers and salt. Chill for 1 1/2 hours, covered.
Step 2: Once chilled, transfer the cucumbers into a colander. Thoroughly rinse under cold water. Drain the cucumbers well and put them back into the bowl.
Step 3: Add in the onions and toss.
Step 4: In a medium saucepan, combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric. Simmer over medium heat. Stir until the sugar dissolves.
Step 5: Pour the hot vinegar mixture on the cucumber and onion. Allow sitting for an hour at room temperature.
Step 6: Refrigerate for 24 hours, covered.
Step 7: Store in the refrigerator for up to 2 weeks in an airtight container.
NOTE:
If you can find Bormioli jars that would be perfect!
