A nice, uncomplicated recipe that results in super flavorful pickles.
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Ingredients
For 5 COM_JOOMRECIPE_SERVING_TYPE_
libby-s-bread-and-butter-refrigerator-pickles
- 1 lb cucumbers
- 1 onion
- 1/4 c kosher salt
- 1 1/2 c white wine vinegar
- 1 c sugar
- 2 t mustard seeds
- 2 t celery seeds
- 1/2 t turmeric
Libby's Bread and Butter Refrigerator Pickles Directions
- Combine the onion, cucumber and salt in a large bowl. Toss well until the salt is nicely dispersed. Add 3 cups of ice cubes to the bowl, cover tightly, and refrigerate overnight. Drain the cucumbers, discarding the water, and set aside. Place the remaining ingredients in a large pot, stir to combine, and bring to a boil over medium-high heat. Add the cucumber and onion and stir well. Allow to return to a boil, then remove the pot from heat.
- Transfer the pickles and the pickling liquid to a large clean glass or plastic container. Set aside to cool at room temperature, then cover and refrigerate overnight. The pickles will keep in the refrigerator for up to one week.