Perfectly sweet and delightfully crisp, these quick bread & butter refrigerator pickles are completely customizable to your personal tastes and preferences. Use cider vinegar and brown sugar for a more British-style pickle, and even add a bit of turmeric if you're looking for that classic yellow color.
Yield: 2 16oz jars (about 16 servings)
Prep Time: 15 minutesminutes
Total Time: 2 daysdays
Ingredients
1pound/ 452gkirby or other pickling cucumbers (about 4 small), blossom ends removed and cut into spears or slices
½large onion, thinly sliced
1cup/ 240gwhite vinegar
½cup/ 119 ½gcider vinegar
½cup/ 120gfiltered water
¾cup/ 150ggranulated sugar
2tablespoons/ 36gfine sea salt or pickling salt
1tablespoon/ 11gwhole yellow mustard seeds
1tablespoon/ 10gwhole black peppercorns
1teaspooncelery seed
Instructions
Wash jars and lids in very hot water to sanitize.
Cut cucumbers into desired shapes, either lengthwise into spears (about 8 spears per cucumber), or crosswise into 1/8-inch thick slices.
Pack cucumbers into jars, alternating with pieces of onion to keep the cucumbers separated. Top with peppercorns, mustard seed and celery seed.
Combine vinegar, cider vinegar, water, salt and sugar in a small saucepan. Bring to a simmer over medium heat until sugar and salt are completely dissolved.
Pour warm vinegar over top of cucumbers, filling jars to the very top. If necessary you can top the jars off with a bit of water to be sure the cucumbers are completely covered.
Screw on lids, then place jars in the refrigerator for at least 24-48 hours before enjoying. Pickles will keep in the refrigerator for up to 2 weeks.