Ever wonder what to do with an excess of cucumbers in your garden, but don’t want to can them? I have the perfect and easy solution make refrigerator pickles.
You’ll have a few jars in the fridge for any occasion whether you want to eat them by themselves or on a delicious cuban sandwich. I can only eat so many cucumbers so being able to turn them into pickles is a great way to preserve them.
The smaller the cucumber the more crunch they will have when they become pickles
Don’t have cucumbers in the garden, head to your local farmer’s market and grab a few!
Slice them up about 1/2 inch to 1/4 depending on how thick you like them. Sprinkle salt on them to draw out the moisture. 
When it’s all said & done you’ll have 3-4 jars of bread & butter pickles to snack on!
Easy Refrigerator Bread & Butter Pickles
Course: UncategorizedCuisine: American40
servings2
hours5
minutes2
hours5
minutesIngredients
4 to 5 pickling cucumbers or 10 mini ones
1 TBS kosher salt
1 cup white sugar
1/2 brown sugar
1/2 cup white vinegar
1 cup apple cider vinegar
1 TBS mustard seeds
1/4 tsp ground tumeric
1 tsp celery seed
1 tsp dried onion flakes
Directions
- In a large bowl combine kosher salt & sliced cucumbers let sit for one hour to draw out all the water.
- In a small sauce pan combine sugars, vinegars & seasonings. Simmer over medium heat until sugar is dissolved.
- Rinse the salted cucumbers well & drain.
- Combine cucumbers & pickling mixture in a large bowl cover & stand at room temperature for about 1 hour.
- Transfer the pickles to mason jars, I prefer the wide mouth jars it’s easier to get pickles out of.
- Fill jars up to the top, put lids on and refrigerate pickles will be ready to eat in 24 hours. They last in refrigerator for up to 2 months.
Notes
- I’ved used pickles that have been in my refrigerator for longer than 2 months just use your own judgement.