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Refrigerator Bread and Butter Pickles

Crisp refrigerator bread and butter pickles in a sweet-tangy brine with mustard and celery seeds.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Servings: 2 half-gallon jars
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 12 cups cucumbers thinly sliced rounds
  • 4 cups sweet onion thinly sliced
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 2 tsp sea salt
  • 2 tsp mustard seeds
  • 1 tsp celery seeds
  • 1 tsp ground turmeric

Method
 

  1. Make sure your two quart jars (or half-gallon jar) are clean and sterilized — run them through the dishwasher and heat-dry before using.
  2. Slice the cucumber and sweet onion. Layer them into your jar or jars.
  3. On the stovetop in a saucepan, heat the granulated sugar, brown sugar, white vinegar, apple cider vinegar, salt, mustard seeds, celery seeds, and turmeric until the sugar dissolves.
  4. Pour the vinegar mixture over the cucumbers and onions, filling to the top and completely covering them. If it does not cover, add a bit more apple cider vinegar or water.
  5. Let the jar cool completely on the countertop. Then place a lid on the jar and refrigerate.