Refrigerator Bread and Butter Pickles
Makes about 2½ pints, no canning required!
Equipment
- clean jars and lids
Ingredients
- 1½ lbs. cucumbers, sliced
- 1 T. sea salt
- 1 medium onion, thinly sliced
- a clove or two per pint
- one dried red chili or a pinch of red pepper flakes per jar, optional
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 1 cup white sugar
- ½ cup dark brown sugar
- 1 T. mustard seeds
- 2 t. celery seeds
Instructions
- Put the sliced cucumbers in a bowl, and toss them with the salt. Let sit 10 minutes. Rinse the cucumbers well and toss with the sliced onion.
- Drop a clove or two in each jar. Add a dred pepper or a pinch of pepper flakes if using. Fill the jars with cucumbers and onions.
- Combine the vinegars, sugars, mustard seeds, celery seed, and dried pepper or red pepper flakes in a saucepan. Heat the brine, stirring just until the sugar dissolves. Pour over the cucumbers nad onions, making sure the vegetables are covered with liquid. Put the lids on the jars.
- Allow the jars to cool completely. Chill for 24-48 hours before eating. These pickles will keep two or three months in in the refrigerator.