Easy Refrigerator Bread & Butter Pickles

Ingredients

• 11 cu. sliced cucumbers (about 4 large cucumbers)
• 3 tbl. kosher salt
• 1/2 of a medium onion, thinly sliced
• 2 cu. sugar
• 2 cu. white vinegar
• 1 cu. apple cider vinegar
• 1/2 cu. light brown sugar
• 3 tsp. mustard seeds
• 1 tsp. celery seeds
• 1/4 tsp. ground tumeric

Steps

1. Combine sliced cucumbers and salt in a large bowl and mix well. Cover with plastic wrap and chill for about 2 hours.
2. Drain the salted cucumbers into a colander and rinse well under running cold water. Return the cucumber slices to the bowl. Add the onion slices and toss well.
3. In a large saucepan, combine vinegars, sugars, mustard seeds, celery seeds, and turmeric. Bring to a simmer over medium heat, stirring often until the sugars completely dissolve.
4. Pour the hot vinegar mixture over the cucumber and onion slices in your bowl and mix well. Let this stand at room temperature for one hour.
5. Cover with plastic wrap again and allow it to refrigerate for at least 24 hours.
6. Transfer the pickles and onion slices to your clean jars, and then funnel in the pickling liquid into each jar to the rim.
7. Cover with lids and store in the fridge for up to one month.
8. Adjust recipe for a smaller amount. This recipe makes 4 pints.