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Refrigerator Bread and Butter Pickles

A delightful combination of sweet and tangy flavors, these Refrigerator Bread and Butter Pickles are easy to make and perfect for summer picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 cups
Course: Side Dish, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cucumber 1 cucumber, sliced Choose firm cucumbers for optimal crispness.
  • 1 onion 1 onion, thinly sliced
  • 1 cup 1 cup sugar Sweetness can be adjusted.
  • 1 cup 1 cup distilled white vinegar
  • 1 teaspoon 1 teaspoon salt
  • 1 teaspoon 1 teaspoon mustard seeds Can be omitted or replaced.
  • 1/2 teaspoon 1/2 teaspoon turmeric Adds color and mild flavor.
  • 1/2 teaspoon 1/2 teaspoon celery seeds Can be replaced with fresh celery.

Method
 

Preparation
  1. In a large mixing bowl, combine the sliced cucumbers and thinly sliced onions, ensuring they are evenly distributed.
  2. In a separate medium saucepan, mix the sugar, distilled white vinegar, salt, mustard seeds, turmeric, and celery seeds. Heat over medium until the sugar dissolves completely.
  3. Pour the hot mixture over the cucumbers and onions, gently stir to combine.
  4. Allow to cool to room temperature.
  5. Transfer the pickles to a clean jar, seal tightly, and refrigerate for at least 24 hours before serving.

Notes

For best results, use fresh organic ingredients and consider adjusting sweetness with alternative sweeteners. Pickles can be stored in the refrigerator for up to 2 months.