Bread and Butter Refrigerator Pickles
Learn how to make sweet and tangy bread and butter refrigerator pickles with this easy no-canning recipe. Perfect for burgers, sandwiches, or snacking straight from the jar!
Servings 8 servings
Calories 66kcal
Ingredients
- 4 cups thinly sliced pickling cucumbers about 4-6 small cucumbers
- 1 small onion thinly sliced (red, yellow or sweet onion)
- 1 tablespoon kosher or pickling salt
- 1 cup distilled white vinegar 5% acidity
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 tablespoon yellow mustard seed
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon whole black peppercorns
Instructions
- Prep the cucumbers and onions: In a bowl, toss the sliced cucumbers and onions with the salt. Let them sit for 30 minutes to draw out excess moisture.
- Make the brine: In a saucepan, combine vinegar, water, sugar, mustard seed, celery seed, turmeric, and black peppercorns. Warm over medium heat and simmer just until the sugar dissolves, stirring occasionally. Remove the vinegar mixture from the heat and let it cool slightly.
- Pack the jars: Rinse the vegetables well to remove extra salt. Drain well, then layer the cucumbers and onions into a clean quart jar or divide evenly between two pint jars.
- Add the brine: Pour the warm brine over the vegetables, ensuring they are fully submerged. Cover and give the jars a shake to mix the ingredients and release any trapped air bubbles.
- Seal and refrigerate: Let the jars cool to room temperature for about 1 hour, then store in the refrigerator. Let the pickles sit for at least 24 hours for the flavor to develop. They’ll keep in the fridge for up to 3 months.
Nutrition
Serving: 0.5cup | Calories: 66kcal