Bread & Butter Refrigerator Pickles
Serves 2
Directions
- 1Toss sliced cucumbers with salt and refrigerate for about 1 hour.
- 2Drain the cucumbers well.
- 3Add both vinegars, white sugar, brown sugar and optional turmeric to a saucepan and bring to a simmer, stirring until the sugars dissolve.
- 4Pack the cucumbers into 2 clean jars and add the mustard and celery seeds directly to each jar.
- 5Pour the hot brine over the cucumbers, making sure they are submerged.
- 6Cool, cover and refrigerate for at least 24 hours before eating.
Ingredients
- 5-6 cup pickling cucumber
- 1 tbsp pickling or kosher salt
- 1 cup apple cider vinegar
- 1/2 cup white vinegar
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/8 tsp turmeric (optional)
- 3/4 tsp mustard seed
- 1/4 tsp celery seed
Equipment
saucepan2 jars
Tips
- Recommended cucumber varieties for a satisfying crunch include National Pickling, Chicago Pickling, and SMR.
- These are refrigerator pickles, not shelf-stable canned pickles; keep refrigerated and enjoy within 3-4 weeks.
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