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Bread-and-Butter Refrigerator Pickles
Melissa Hart

Bread-and-Butter Refrigerator Pickles

Bread-and-butter pickles should snap before the sweet vinegar takes over. Salting the cucumbers first draws out water and protects that crunch. These jars live in the refrigerator; they are not processed for pantry storage.
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Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 2 lbs pickling cucumbers sliced 1/4 inch thick
  • 1 large yellow onion thinly sliced
  • 1 tbsp kosher salt
  • 4 cups ice cubes
  • 2 cups apple cider vinegar
  • 1 1/2 cups granulated sugar
  • 1 tbsp mustard seeds
  • 1 tsp celery seeds
  • 1/2 tsp ground turmeric
  • 1/8 tsp ground cloves

Method
 

  1. Toss the cucumbers and onion with the salt, cover them with the ice, and let them stand for 30 minutes.
  2. Drain the vegetables, rinse them under cold water, and drain thoroughly again.
  3. Bring the vinegar, sugar, mustard seeds, celery seeds, turmeric and cloves to a boil for 2 minutes until the sugar dissolves.
  4. Pack the cucumbers and onions into three clean 1-pint jars and pour the hot brine over them, leaving 1/2 inch of space.
  5. Cool for 30 minutes, cover, and refrigerate for at least 24 hours before eating and for no longer than 1 month.