Refrigerator Bread and Butter Pickles

Recipe View Prepare your jars: Inspect four quart-sized jars for any cracks or rust. Discard any defective jars or rings. Immerse the jars in simmering water for at least 5 minutes to sterilize. Wash new, unused lids and rings in warm, soapy water. (Prep time: 15 minutes)

Recipe View Create the brine: In a medium saucepan, combine the distilled white vinegar, granulated sugar, and coarse salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved. (Cook time: 10 minutes)

Recipe View Combine ingredients: In a large, non-reactive bowl or pot, combine the thinly sliced onions, mustard seed, ground turmeric, and celery seed. Pour the boiling vinegar mixture over the onion mixture, ensuring all ingredients are well coated. Gently stir in the thinly sliced cucumbers, distributing them evenly throughout the mixture. (Prep time: 10 minutes)

Recipe View Pack the jars: Carefully pack the cucumber mixture into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean knife or thin spatula to gently press down on the cucumbers and release any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. (Prep time: 20 minutes)

Recipe View Seal and refrigerate: Place the lids on the jars and screw the rings on tightly, but not too tightly. Allow the jars to cool to room temperature completely. Then, refrigerate the jars for at least two weeks before enjoying the pickles. This allows the flavors to fully develop and meld together. (Wait time: 2 weeks)