As summer winds down, it’s time to clear out the cucumber vines and time to put up one last batch of refrigerator bread and butter pickles. This easy to prepare recipe offers a great way to make small-batch bread and butter pickles without the canning equipment or expertise needed for traditional pickles.
Crunchy-sweet-and-tangy homemade pickles! Delicious paired with a hunk of sharp Cheddar cheese and table crackers for an alfresco lunch or late night snack.
Makes 1 quart
- 1½ pound (about 6 cups) ¼-inch sliced pickling cucumbers (such as Kirby)
- 1 tablespoon kosher salt
- 1 cup white sugar
- ½ cup brown sugar, packed
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 1½ teaspoon mustard seeds
- ½ teaspoon celery seeds
- ⅛ teaspoon turmeric, ground
- 1 cup thin-sliced Vidalia onions
- 1 In a medium bowl, combine sliced cucumbers and salt and toss to blend; cover and chill for 2 hours.
- 2 In a medium nonreactive saucepan, combine white sugar, brown sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds and turmeric. Simmer over medium-low heat until sugar is completely dissolved.
- 3 Rinse salted cucumber slices and drain.
- 4 Combine drained cucumbers in bowl with sliced onions; add hot vinegar mixture and stir to blend. Cover and let stand at room temperature for 1 hour.
- 5 Transfer cucumber mixture and brine to jars, cover tightly and refrigerate.
- 6 Pickles are ready to eat in 24 hours and will hold refrigerated for up to 3 weeks.