Easy Refrigerator Bread and Butter Pickles
A simple brine, a few jars of sliced cucumbers, and you can enjoy delicious, homemade pickles. This recipe is so easy and the flavors are perfect.
- 2 pounds cucumbers sliced
- 1 cup white vinegar
- 1½ cups brown sugar
- ½ cup water
- 2 tablespoons kosher salt
- 2 teaspoons mustard seed
- 2 teaspoons celery seed
- 1 teaspoon turmeric
- ¼ teaspoon crushed red pepper flakes
Make the brine. In a saucepan over medium heat, add vinegar, sugar, water, salt, mustard seed, celery seed, and turmeric. Bring to a simmer and cook for one minute, or until sugar is completely dissolved. Remove from heat and allow to cool while you prepare the jars.
Prep the jars. Pack four pin-size jars with sliced cucumbers. It's important to get as many cucumbers as you can inside each jar, or else there won't be enough brine to go to the top.
Cover cucumbers with brine. Pour liquid into jars to completely cover cucumbers and onions. Depending on how tightly packed cucumbers are, you may have leftover brine.
Store. Tightly seal and refrigerate for at least 24 hours for the flavors to develop. Store the finished pickles in the refrigerator for 3 months.
These pickles are great on sandwiches or as appetizer.
Pickling cucumbers are best for their thinner skin and smaller seeds, but any cucumber will do.