Bread and Butter Pickles

easy, refrigerator pickles (no canning required)

Course condiment, Snack

Cuisine American

Keyword pickles

Prep Time 5

Cook Time 5

Brine Time 1

Total Time 1 10

Servings

Calories 104kcal

Slice the cucumbers in the shapes you want your pickles to be in. This may be in small circles or in long rectangles; or a combination of the two.
Sprinkle a little salt over the tops of them and let them sit while you prepare the brining liquid.
Slice the shallot and set aside.
In a medium to large pot, combine the vinegars, sugar, mustard seeds, turmeric, and cloves.
Cook over high heat, stirring until the sugar completely dissolves. Just as the liquid comes to a boil turn off the heat.
Add the cucumbers and shallots to jars.
Then, pour the hot liquid into the jars, so all the pieces get covered in the liquid.
Add the lids and place in the refrigerator.
Leave the pickles for at least 24 hours to brine.

I personally like these pickles best in the 3-7 day range; but they are good after 24 hours and especially if you like them on the crunchy side.
You can use all white vinegar instead of a mixture of white and apple cider vinegar if you need. I just like the flavor and color ACV brings.
Sometimes I add a few red pepper flakes to the bringing liquid, if I want to add a little heat to my pickles.
Any reusable jar or container with a lid can work for brining and storing homemade pickles in the refrigerator. I prefer glass, but plastic can work as well. If you use plastic, just make sure it’s a kind that can withstand some heat as the brining liquid with be very hot when you first add it.