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Homemade Refrigerator Bread and Butter Pickles

Enjoy a delightful crunch and perfect sweet-tangy flavor with these homemade refrigerator pickles that are easy to make and perfect for summer picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 cups
Course: Appetizer, Side Dish
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 each cucumber, sliced Choose firm, fresh cucumbers for the best crunch.
  • 1 each onion, thinly sliced A sweet onion variety works wonders in this recipe.
  • 1 cup sugar Consider reducing sugar for a healthier option.
  • 1 cup distilled white vinegar Ensure vinegar is gluten-free if necessary.
  • 1 teaspoon salt Salt enhances the natural sweetness.
  • 1 teaspoon mustard seeds Fresh spices can elevate the flavor.
  • 1/2 teaspoon turmeric Adds color and earthy flavor.
  • 1/2 teaspoon celery seeds

Method
 

Preparation
  1. In a large mixing bowl, combine the sliced cucumbers and thinly sliced onions.
  2. In a separate saucepan, mix the sugar, vinegar, salt, mustard seeds, turmeric, and celery seeds over medium heat until the sugar dissolves completely.
  3. Pour the hot mixture over the cucumbers and onions, stirring gently to ensure every piece is covered.
  4. Allow the mixture to cool to room temperature before transferring it to a jar or container. Seal it well.
  5. Refrigerate the pickles for at least 24 hours before serving to let the flavors meld.

Notes

To maintain the crunch, serve the pickles cold straight from the refrigerator. Never use a microwave as it can soften the texture.