Description
Slightly sweet and tangy refrigerator pickles made with fresh cucumbers, onions, vinegar, and spices. A simple homemade recipe with classic bread and butter pickle flavor.
Ingredients
Scale
- 2 pounds cucumbers, thinly sliced
- 3 teaspoons salt
- 3/4 cup chopped onion
- 1 cup white vinegar
- 1/2 cup water
- 1 1/2 cups sugar
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 3 to 6 garlic cloves, peeled, bruised, and halved
Instructions
- Wash and thinly slice the cucumbers.
- Combine cucumbers, salt, and onion in a large bowl and toss well.
- Cover and let stand for 1 hour.
- Combine vinegar, water, sugar, garlic, celery seed, and mustard seed in a saucepan.
- Bring to a boil and cook for 2 minutes until sugar dissolves.
- Drain excess liquid from cucumber mixture.
- Pour hot brine over cucumbers and stir gently.
- Let stand for 10 minutes.
- Pack into jars and cover completely with brine.
- Cool and refrigerate for at least 24 hours before serving.
Notes
- Store in the refrigerator for up to 8 weeks.
- Keep pickles submerged in brine for best quality.
- Use fresh cucumbers for the best texture.
- Prep Time: 1 hour
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 145
- Sugar: 33
- Sodium: 590
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 1
- Cholesterol: 0