# Bread & Butter Refrigerator Pickles

Sweet, tangy, and crunchy refrigerator pickles that are simple to make and perfect for using garden-fresh cucumbers.

- Servings: 2 jars
- Cuisine: Indian
- Category: Side
- Diet: vegetarian, vegan, dairy-free, nut-free
- Language: en

## 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

## Instructions

1. Toss sliced cucumbers with salt and refrigerate for about 1 hour.
2. Drain the cucumbers well.
3. Add both vinegars, white sugar, brown sugar and optional turmeric to a saucepan and bring to a simmer, stirring until the sugars dissolve.
4. Pack the cucumbers into 2 clean jars and add the mustard and celery seeds directly to each jar.
5. Pour the hot brine over the cucumbers, making sure they are submerged.
6. Cool, cover and refrigerate for at least 24 hours before eating.

## Equipment

- saucepan
- 2 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.

## Source

- Original video: https://www.facebook.com/share/r/14msmz3rjGy/?mibextid=wwXIfr
- Creator: The Knotty Garden
- Recipe page: https://www.cliprecipe.com/recipe/a66f6b3c-248b-4ae6-be74-ec0c73ba7a23
- Extracted: 2026-09-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt