Refrigerator Bread & Butter Pickles
7 pickling cucumbers
1 white onion
3 tablespoons kosher salt
1 cup light brown sugar
1 cup white vinegar
1/2 cup apple cider vinegar
2 teaspoons celery seeds
2 teaspoons mustard seeds
1/2 teaspoon red pepper flakes (optional)
Thinly slice the cucumbers and onions and place in a large bowl with salt.
Chill in refrigerator for 1 hour and let the salt pull out excess water to make room for the brine.
After chilling, rinse off the salt, drain excess water using a colander, and put the cucumber and onions back in the bowl.
In a small saucepan, combine the sugar, vinegars, and spices and heat over medium-high heat until the sugar has dissolved. Pour over the top of the sliced cucumbers and onions and allow the bowl to come to room temperature before placing in the refrigerator for 24 hours.
These pickles are delicious served on sandwiches, burgers, potato or pasta salad, battered and fried, or just by themselves! Thank you to Ann P. for sharing this delicious recipe, which she found on spendwithpennies.com.
Ann likes to add her own "twist" to this recipe by playing around with different vinegars (she uses tarragon vinegar instead of apple cider vinegar), and varying the different seeds (she likes fenugreek seeds). Have fun trying different ingredients to adapt to your own favorite flavors!
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