Bread and Butter Pickles

I wanted to try canning this year, but time (aka cucumber season) got away from me.  I did manage to make these refrigerator bread and butter pickles though, and they were amazing.  At first I thought it made a lot and how would I eat three jars of pickles in two weeks...it was quite easy.

I got a pickle, hey hey!

Bread and Butter Pickles

Yield: 4 cups of pickles
Time: 3 hours
Hands-on time: 15 minutes

Ingredients:

1 1/2 lb cucumbers (about 5 1/2 cups), sliced to 1/4-inch thickness
1 1/2 tablespoons kosher salt
1 medium sweet onion, sliced thin
1 cup sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric

Directions:

1. Thoroughly salt the cucumbers in a large bowl.  Cover and chill for 1.5 hours.  Transfer the cucumbers to a colander and rinse well under cold water.  Drain well and return cucumbers to bowl.  Add the onions to the cucumbers and toss to combine.

2. In a medium saucepan over medium heat, add the remaining ingredients and bring to a simmer.  Stir until the sugar dissolves.  Pour the hot pickling mixture over the cucumbers and onions.  Let stand at room temperature for 1 hour.  Divide into jars and refrigerate for at least 24 hours before eating.  Pickles keep in the refrigerator for 2 weeks.


Recipe adapted from Brown Eyed Baker