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Overnight Refrigerator Bread and Butter Pickles
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!
Servings 1 quart pickles
- 6 medium cucumbers, thinly sliced (about 8-10 cups)
- 1 medium sweet onion, thinly sliced
- 3 tablespoons kosher salt
- 1-1/2 cups sugar
- 1/4 cup light brown sugar (or coconut sugar)
- 2 cups apple cider vinegar
- 3 teaspoons mustard seeds
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!
Cucumbers may be stored in refrigerator up to 1 month.
See notes in blog post for instructions on canning.