Bread and Butter Refrigerator Pickles

Bread and Butter Refrigerator Pickles

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  • Each serving
  • 40 cal
  • 0g fat (0g sat)
  • 0mg chol
  • 360mg sodium
  • 10g carb
  • 0g fiber
  • 1g protein


  • 1 1/2 pounds cucumbers, sliced 1/4-inch thick
  • 1/2 small sweet onion, thinly sliced
  • 1 1/2 tablespoons kosher salt
  • 3/4 cup white vinegar
  • 3/4 cup apple cider vinegar
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon ground turmeric
  • A pinch of whole black peppercorns


Combine cucumbers, onions and salt in a bowl. Cover and refrigerate for 1 hour. Transfer cucumber mixture to a colander; rinse well. Gently pack cucumbers and onions into a clean canning jar.

Combine vinegars, sugars and spices in a saucepan. Bring to a simmer, stirring until sugar dissolves. Carefully pour liquid over cucumbers and onions, using a funnel to help prevent spilling. Let sit at room temperature for 1 hour. Cover and refrigerate for 6 hours before eating. These may be stored in the refrigerator for up to 2 weeks.

Special notes:

Jar Sterilizing Instructions: Wash your jars, bands and lids in hot, soapy water. Place empty jars in a large pot and completely cover with water. Bring to a boil over high heat, and then boil for 10 minutes. Turn off the heat and leave them in the hot water for up to 1 hour before filling.

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