Recipe: Refrigerator Bread and Butter Pickles

Ingredients

• 1½ pound (about 6 cups) ¼-inch sliced pickling cucumbers (such as Kirby)
• 1 tablespoon kosher salt
• 1 cup white sugar
• ½ cup brown sugar, packed
• 1 cup white vinegar
• ½ cup apple cider vinegar
• 1½ teaspoon mustard seeds
• ½ teaspoon celery seeds
• ⅛ teaspoon turmeric, ground
• 1 cup thin-sliced Vidalia onions

Preparation

1. In a medium bowl, combine sliced cucumbers and salt and toss to blend; cover and chill for 2 hours.
2. In a medium nonreactive saucepan, combine white sugar, brown sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds and turmeric. Simmer over medium-low heat until sugar is completely dissolved.
3. Rinse salted cucumber slices and drain.
4. Combine drained cucumbers in bowl with sliced onions; add hot vinegar mixture and stir to blend. Cover and let stand at room temperature for 1 hour.
5. Transfer cucumber mixture and brine to jars, cover tightly and refrigerate.
6. Pickles are ready to eat in 24 hours and will hold refrigerated for up to 3 weeks.