Refrigerator Bread-and-Butter Pickles

Pickles are another one of my favorites. I have not mastered canning so, making refrigerator pickles which are fast and easy, I don’t have to wait long to enjoy them. With the natural sweetness of the vegetables there is no need to add sugar to these pickles. Enjoy!

Refrigerator Bread and Butter Pickles

1-lb. sweet onions halved and cut into 1/4-in. thick slices
1-lb. Kirby cucumbers, cut into 1/4-in. thick slices
2 garlic cloves, thinly sliced
2 Tbsp. kosher salt
2 C. apple cider vinegar
1 1/2 C. sugar
1 tsp. mustard seeds
1/2 tsp. ground turmeric

Toss together first 4 ingredients in a large bowl. Cover and let stand 1 hour. Transfer to a colander; drain 20 minutes. Pack into 3(1-pt) jars, filling to 1/2 inch from top.

Bring vinegar and next 3 ingredients to a boil in a small saucepan over medium-high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Let stand 5 minutes.

Pour vinegar mixture over onion and cucumber mixture in jars, filling to 1/2 inch from top. Cool completely (about 20 minutes). Cover with lids, and chill 8 hours before serving. Store in refrigerator up to 2 weeks.


    • Judy on August 11, 2016 at 9:18 am

    I looked for pickles in the store. They are all made with high fructose corn syrup. So I’m trying yours.
    I always canned my own but never thought to do a small batch and put them in the frig. I’ve have yours at your house so I know they are good. Will let you know how mine turn out.

  1. These are very good, and you are right, it is hard to find a jar without high fructose corn syrup in them.

    • Judy on August 12, 2016 at 2:51 pm

    I got 4 pints of pickles. They are great. I didn’t have enough apple cider vinegar so I used some rice vinegar to make up the difference. I also couldn’t find mustard seed. So I used pickling spice. They are good on sandwiches and just plain.

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