Super Easy Refrigerator Bread and Butter Pickles

Candy

These super easy pickles are sweet and sour and crispy and best of all - no canning required!

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Prep Time 15

Cook Time 5

Resting and Cooling Time 2 30

Total Time 2 50

Servings: 25

Course: Kid Friendly, Side Dish, Snack, Staples

Cuisine: American

Calories: 50

4 to 6 pickling cucumbers or 2-3 small cucumbers (anywhere from 2 cups to 5 cups of slices), sliced ¼” thick
1 ½ Tbs salt
1 cup sweet onion thinly sliced
1 cup sugar
¼ cup dark brown sugar
1 ½ tsp whole grain mustard
½ tsp celery seed
⅛ tsp ground turmeric
1 cup white vinegar
½ cup apple cider vinegar

In a large shallow bowl, combine the cucumber slices and salt. Cover and refrigerate for 60-90 minutes
Move cucumber slices to a colander and wash well, making sure all the salt is rinsed off
Return to the bowl and toss in the onions
In a medium saucepan, combine the remaining ingredients and heat until just simmering and all of the sugar is dissolved, stirring occasionally
Pour the hot vinegar mixture over the cucumbers and let cool for about an hour
Cover and store in the refrigerator overnight

Store pickles, covered in juice, in an airtight container in the refrigerator for up to 3 months

If you like sweet and spicy, add a whole chili or chili flakes, to the final mixture, to taste