Refrigerator Bread and Butter Pickles
Transform simple cucumbers into sweet, tangy, and crisp Refrigerator Bread and Butter Pickles in just 90 minutes.
Ingredients
Pickles Base
- 4 medium Cucumbers (preferably pickling or Kirby) For crunch
- 1 medium Onion (yellow or red) For a touch of sweetness
Brine Mixture
- 1 cup Sugar Adjust based on preference or use a sugar substitute
- 1 cup Apple cider vinegar For tanginess
- 1 teaspoon Dill seeds For fragrant note
- 1 teaspoon Mustard seeds Adds depth and flavor
- ½ teaspoon Celery seeds Optional, for additional flavor
- 1 teaspoon Salt Preferably kosher or sea salt
Instructions
Preparation
- Wash the cucumbers thoroughly and slice them into thin rounds.
- Thinly slice the onion.
- Combine the cucumbers and onion in a large bowl, sprinkling with salt. Let sit for about 30 minutes to draw out the moisture.
Making the Brine
- In a saucepan, combine the apple cider vinegar, sugar, dill seeds, mustard seeds, celery seeds (if using), and any remaining salt.
- Heat over medium heat, stirring until the sugar dissolves completely (about 5 minutes). Remove from heat and let cool slightly.
Combining and Storing
- Rinse the cucumbers and onions under cold water to remove excess salt.
- Pack them into clean, sealable jars (preferably mason jars).
- Pour the brine over the vegetables, ensuring they are fully submerged.
- Seal the jars and place them in the refrigerator.
Marination
- Let the pickles marinate in the refrigerator for at least one hour before tasting; they’ll be even better after 24 hours!
Notes
For crunchier pickles, soak sliced cucumbers in ice water for an hour before brining. Store pickles in airtight mason jars in the refrigerator for about 2-4 weeks.