Refrigerator Bread and Butter Pickles from Cooking Light

Refrigerator Bread and Butter Pickles From Cooking Light

YIELD: 16 servings (serving size: about 1/4 cup drained pickles)

Ingredients

5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 pounds)

1 1/2 tablespoons kosher salt

1 cup thinly sliced onion

1 cup sugar

1 cup white vinegar

1/2 cup cider vinegar

1/4 cup packed brown sugar

1 1/2 teaspoons mustard seeds

1/2 teaspoon celery seeds

1/8 teaspoon turmeric

Preparation

1. Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.

2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.