Refrigerator Pickles

Refrigerator Bread and Butter Pickles are crisp, sweet and tangy. This is a great recipe to make if you’re new to making pickles because it’s not canned. Just pour the brine over the pickles and toss them in the fridge. Then take them to your family barbecue or get together.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 35 minutes

Cook Time:

Total Time: 35 minutes

Servings: 8 Servings

Calories: 73 kcal per serving

Ingredients

2 pounds - Cucumbers
1 - Onion
3 tablespoons - Kosher salt
1 cup - White distilled vinegar
⅓ cup - Apple cider vinegar
⅓ cup - Brown sugar
1 tbsp - Coriander seeds
6 cloves - Garlic
1 tsp - Mustard seed
¼ tsp - Red pepper flakes

Instructions

Use a crinkle cutter to cut cucumbers into ¼” slices.
Using a sharp knife, slice onion into ¼” slices and place in the bowl with the cucumber slices.
Toss the onions and cucumbers with the salt and set aside.
Meanwhile, place the white vinegar in a bowl, set aside.
Combine the remaining ingredients in a saucepan and heat over medium heat, stirring occasionally.
Once the brown sugar is dissolved, remove from heat and pour into the white vinegar.
Once the cucumbers and onions have set for 30 minutes, rinse and place in a bowl.
Pour the vinegar mixture over the cucumbers.
Refrigerate for 24 hours.

Nutrition