Fridge Bread & Butter Pickles
I love bread and butter pickles and when I was growing up, my Mom and Grandmother made them a lot during the summer months. I just found this recipe and I will be trying it soon! This is NOT a canning recipe and is NOT recommended to can this, this is a make and place in the fridge recipe. I made these on 22 May 2018, delicious!
Ingredients
- 750 grams small cucumbers, sliced 1/4 inch thick, (1 1/2 lbs)
- 1 1/2 tablespoons kosher salt
- 2 small onions, thinly sliced, white onion preferred
- 1 cup sugar
- 1/4 cup light brown sugar, packed
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 1/2 teaspoons mustard seed
- 1/2 teaspoon celery seed
- 1/8 teaspoon ground turmeric
Instructions
- In a large shallow bowl, add the cucumber slices and onion slices.
- Add the salt, toss together. Cover and place in the fridge for 1-1 1/2 hours.
- When the cucumbers are ready, add to a colander and rinse well. Drain the cucumbers well, there you just removed excess moisture from the cucumber slices to provide a good crisp cucumber slice.
- Add the drained cucumbers to a heat proof bowl this time, or to a quart jar.
- In a medium sauce pan, add the vinegars, sugars, mustard and celery seeds, and finally the turmeric. Stir together then and bring mixture to a simmer on medium heat. Stir until the sugars are dissolved.
- Pour the hot mixture over the cucumber and onion mixture, let set at room temp until cooled, cover and place in the fridge for 24 hours.
- The bread and butter pickles are ready now to be enjoyed. Can be stored in the fridge for up to 1 month as long as they are covered airtight.
Notes
Low cost.
Adapted from an internet recipe.