Garden Delights - Refrigerator Bread & Butter Pickles

A short while ago I harvested the last of my cucumbers, and found this recipe for refrigerator bread and butter pickles online at browneyedgirlcom. It is an easy recipe, and a great way to use up the last of the cucumbers from your garden with no canning equipment required. Many years ago I canned bread and butter pickles, and these taste just as good without all the work!

Refrigerator Bread and Butter Pickles

5½ cups - about 1½ pounds thinly sliced (about ¼-inch) pickling cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup granulated sugar

1 cup white vinegar

½ cup apple cider vinegar

¼ cup light brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

⅛ teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
3. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.