Ingredients :
5½ cups, approximately 1½ pounds, thinly sliced pickled cucumbers (about ¼-inch thickness).1/4 cup kosher salt.1 cup sweet onion, thinly sliced.1/2 cup (198 grams) granulated sugar.1 cup white vinegar.1/2 cup (120 milliliters) apple cider vinegar.1/2 cup (50 grams) light brown sugar.1 and 1/4 tablespoons mustard seeds.1/2 teaspoon celery seeds.1/4 teaspoon turmeric powder.
Préparations :
Step 1In a large, shallow basin, combine the thinly sliced cucumbers with kosher salt. Cover and let them sit for 30 minutes.Step 2Drain the cucumbers in a colander and rinse them thoroughly under cold water.Step 3Return the cucumbers to the basin and add the sliced onion, mixing them together.Step 4In a medium saucepan, combine white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, and turmeric powder.Step 5Bring the mixture to a simmer over medium heat, stirring constantly until the sugar is completely dissolved.Step 6Once the sugar is melted, pour the heated vinegar mixture over the cucumbers and onions in the basin.Step 7Allow the mixture to rest for one hour.Step 8After one hour, transfer the pickles and onions to a jar or airtight container.Step 9Cover and chill in the refrigerator for at least 24 hours before serving.Enjoy your homemade refrigerator bread and butter pickles! They can be kept in the refrigerator for up to two weeks if tightly sealed.