Forget the stress of canning—these pickles are so easy and can be stored in your refrigerator for up to a month.Jump to Recipe
I was always hesitant to make my own pickles because the process of canning and sterilizing just seemed so daunting to me. I love pickles, but not enough to devote an entire day to the process. To be honest, anything that requires that level of patience or precision is never going to be on my to-do list, so trust me when I say this recipe is simple. You don’t need a background in biology to make a healthy batch of vinegar soaked cukes! Give this recipe a whirl and enjoy!
Refrigerator Bread & Butter Pickles
- 5 1/2 cups thinly sliced kirby cucumbers or pickling cucumbers 1/4 in thick
- 1 1/2 Tbsp kosher salt
- 1 cup thinly sliced sweet white onion
- 1 cup white granulated sugar
- 1/4 cup light brown sugar
- 1 Tbsp mustard seeds
- 1 tsp turmeric
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- Combine the sliced cucumbers and salt in a shallow dish or small bowl. Cover and place in the refrigerator for an hour and a half.
- Rinse the cucumbers several times in a strainer or colander to remove all of the salt. Drain well, return cucumbers back to the bowl, and add the thinly sliced sweet white onion, set aside.
- In a medium sauce pan, combine the white granulated sugar, light brown sugar, mustard seeds, turmeric, white vinegar and apple cider vinegar—bring to a simmer over medium heat and stir the mixture until the sugar has dissolved completely.
- Pour the hot vinegar sugar mixture over the cucumbers and onions; let stand at room temperature for 1 hour.
- Transfer the pickles to mason jars and refrigerate covered for at least 24 hours.
- Store in the refrigerator for up to 1 month.