BREAD & BUTTER FRIDGE PICKLES (SMALL BATCH)

BREAD & BUTTER FRIDGE PICKLES (small batch) image

Provided by Tere Gill

Time 35m

Number Of Ingredients 10

2 3/4 c thinly sliced pickling cucumbers
3/4 Tbsp kosher salt
1/2 c thinly sliced sweet onion
1/2 c white vinegar
1/4 c apple cider vinegar
1/2 c granulated sugar
1/8 c light brown sugar
3/4 tsp mustard seeds
1/4 tsp celery seeds
1/16 tsp ground turmeric

Steps:

1. Combine cucumbers and salt in a large bowl (preferably stainless steel or pyrex.)
2. Cover and refrigerate 1½ hours.
3. After the 1 1/2 hours, fill the bowl of cucumbers with cold water to partially rinse, then pour cucumbers into a colander; rinse thoroughly under cold water.
4. Drain well. Rinse and dry the bowl, then return cucumbers to bowl.
5. Add sliced onion to the cucumbers; toss to combine.
6. In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds and ground turmeric.
7. Bring to a simmer over medium heat, stirring until the sugar dissolves. (Don't breathe the steam. It will take your breath.)
8. Pour hot vinegar mixture over cucumber mixture; stir gently to cover the veggies. Press down lightly to immerse as much as possible.
9. Let stand at room temperature 1 hour. Cover and refrigerate 24 hours before jarring.
10. Store in glass jars in refrigerator.