These overnight refrigerator bread and butter pickles are made ENTIRELY in the fridge overnight and you won't believe the amazing sweet, tangy flavors that develop. Make a big batch!
Prep Time 40 minutesminutes
Chill Time 13 hourshours
Total Time 13 hourshours40 minutesminutes
Servings 1quart pickles
Ingredients
6mediumcucumbers, thinly sliced (about 8-10 cups)
1mediumsweet onion, thinly sliced
3tablespoonskosher salt
1-1/2cupssugar
1/4cuplight brown sugar (or coconut sugar)
2cupsapple cider vinegar
3teaspoonsmustard seeds
Instructions
In a large bowl, toss cucumbers and onion with salt. Chill in refrigerator 1 hour.
Remove cucumbers from refrigerator and rinse with cold water several times. Drain cucumbers, then divide between several pint jars (or a half gallon jar)
Combine sugars, cider vinegar, and mustard seeds in a medium saucepan over medium heat. Cook until sugar is completely dissolved and mixture is smooth. Remove from heat and allow to cool 30 minutes.
Pour an equal amount of cooled brining liquid over cucumbers. Seal jars and chill in refrigerator overnight, at least 12 hours. Enjoy!
Video
Notes
Storing Instructions:Cucumbers may be stored in refrigerator up to 1 month.See notes in blog post for instructions on canning.