This easy recipe for refrigerator bread and butter pickles makes the best crunchy pickle slices. This recipe shows you how to make one small batch by quickly pickling cucumbers. The simple brine has apple cider vinegar, celery seeds and mustard seeds for great flavor.
6 cups Cucumbers, thinly sliced rounds
2 cups Sweet Onion, thinly sliced
3/4 cup Granulated Sugar
1/4 cup Brown Sugar
1 cup White Vinegar
1 cup Apple Cider Vinegar
1 tsp. Sea Salt
1 tsp. Mustard Seeds
1/2 tsp. Celery Seeds
1/2 tsp. Ground Turmeric
Make sure your 2 quarts or half gallon jar is clean and sterilized. I like to run my jar through the dishwasher and the heat dry before using it.
Slice the cucumber and the sweet onion. Layer the cucumber and sweet onion into your jar or jars.
On the stovetop in a saucepan heat the granulated sugar, brown sugar, white vinegar, apple cider vinegar, salt, mustard seeds, celery seeds and ground turmeric until the sugar is dissolved.
Pour the vinegar mixture over the cucumbers and onions in the jar. This should fill the jars to the top and completely cover the cucumbers and onions. If it doesn’t add a bit more apple cider vinegar or water to the jar.
Let the jar cool completely on your countertop. After the jar has cooled place a lid on the jar and put it in the refrigerator.
I shake the jar every other day to keep the spices mixed in. The pickles should be ready to eat in a week.
Refrigerator bread and butter pickles should keep in your refrigerator for up to a year.
- Category: Condiments
- Method: Pickling
- Cuisine: Gluten Free
Keywords: gluten free, pickles, pickling, cucumber, sweet onions, vegetables, veggies, summer, apple cider vinegar, crunchy, quick, easy, brine