REFRIGERATOR BREAD AND BUTTER PICKLES

Refrigerator Bread and Butter Pickles image

Number Of Ingredients 10

5 1/2 cups or about 1 1/2 lbs thinly sliced (about ¼-inch) pickling cucumbers
1 1/2 tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoons celery seeds
1/8 teaspoon ground turmeric

Steps:

Combine cucumbers and salt in a large, shallow bowl, toss to combine, cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
I go ahead and put cucumbers and onions into jars at this point. Leave an inch or so at top of jar. Pour the hot vinegar mixture over cucumbers, completely covering, let stand at room temperature 1 hour. Place lids on jars and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.