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Bread and Butter Refrigerator Pickles

These delicious pickles are easy to make and a must have for any lunch meat sandwich!
Prep Time15 minutes
Cooling time1 hour
Total Time1 hour 15 minutes
Course: appetizer, snack
Cuisine: American
Keyword: cucumbers, pickles

Equipment

  • 2-5 Mason jars, depending on size

Ingredients

  • 1 1/2 lbs mini cucumbers (aka pickling or salad cucumbers), sliced about 1/4" thick about 5 cups
  • 1 1/2 tablespoons kosher salt
  • 1 cup yellow onion, sliced thin
  • 1 cup granulated sugar
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons mustard seed
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon ground turmeric

Instructions

  • Combine cucumbers with salt in a large bowl, stir gently, cover, and chill for 1 1/2 hours.
  • Dump cucumbers in colander, rinse thoroughly well with cool water. Drain and return to bowl.
  • Add sliced onion to cukes, mix, then transfer to mason jars. Fill to 1/2" under the rim.
  • In a medium sauce pan over medium high heat, add remaining ingredients and bring to a simmer, stirring until all sugar is dissolved.
  • Pour vinegar mixture over jarred cucumbers, leave uncovered, and allow to cool to room temperature, about 1 1/2 hours or so.
  • Cover and refrigerate for 24 hours. They are ready for your enjoyment! Keep in an airtight container in the fridge up to a month.