Ingredients
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- 5½ cups (680 g) pickling cucumbers, sliced ¼-inch thick, about 1½ pounds
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- 1½ tablespoons kosher salt
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- 1 cup thinly sliced sweet onion
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- 1 cup (198 g) granulated sugar
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- 1 cup (240 ml) white vinegar
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- ½ cup (120 ml) apple cider vinegar
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- ¼ cup (53 g) light brown sugar
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- 1½ teaspoons mustard seeds
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- ½ teaspoon celery seeds
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- ⅛ teaspoon ground turmeric
Instructions
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- In a large, shallow bowl, combine cucumbers and salt. Cover and chill for 1½ hours.
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- Transfer cucumbers to a colander, rinse thoroughly under cold water, and drain well. Return cucumbers to the bowl and add the sliced onion.
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- In a medium saucepan, combine granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric. Bring to a simmer over medium heat, stirring until the sugar dissolves.
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- Pour the hot vinegar mixture over the cucumber and onion mixture. Let stand at room temperature for 1 hour.
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- Cover and refrigerate for 24 hours. Store in an airtight container in the refrigerator for up to 1 month.
Prep Time: 15 minutes
Cook Time: 5 minutes
Resting Time: 2 hours 40 minutes
Total Time: 3 hours
Yield: 4 cups of pickles
Calories per Serving: 307 kcal
Notes
These quick and easy refrigerator bread and butter pickles will surely become a staple in your home, bringing a touch of homemade tradition to your modern kitchen.