Refrigerator Bread and Butter Pickles
These tangy and sweet refrigerator bread and butter pickles are a perfect way to preserve summer flavors, adding a delicious zing to any meal or snack.
- Prep Time: 60 mins
- Cook Time: 10 mins
- Total Time: 25 hours
- Yield: 10 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup brown sugar
- 1 white onion
- 1/2 cup apple cider vinegar
- 2 teaspoons celery seeds
- 1 cup white vinegar
- 2 teaspoons mustard seeds
- 3 tablespoons kosher salt
- 1/2 teaspoon red pepper flakes
- 7 pickling cucumbers
Instructions
- Wash the pickling cucumbers and slice them into thin rounds. Thinly slice the white onion. In a large bowl, toss the cucumber and onion slices with kosher salt until well combined. Cover and chill in the refrigerator for 1 hour.
- After 1 hour, transfer the cucumber and onion mixture to a colander placed in the sink. Rinse off the salt thoroughly with cold water. Allow excess water to drain, then return the cucumbers and onions to the large bowl.
- In a small saucepan, combine the brown sugar, white vinegar, apple cider vinegar, celery seeds, mustard seeds, and red pepper flakes. Heat over medium-high heat, stirring continuously until the sugar has completely dissolved (about 5-7 minutes). Remove from heat.
- Pour the vinegar mixture over the cucumbers and onions in the large bowl. Stir gently to ensure all slices are coated with the pickling solution. Allow the mixture to cool to room temperature. Once cooled, cover and refrigerate for at least 24 hours to allow the flavors to meld.
- Store the refrigerator bread and butter pickles in clean, airtight jars or containers in the refrigerator. These pickles will keep well for up to 2 months in the fridge.
Nutrition
- Calories: 30
- Sugar: 5g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg