Bread & Butter Refrigerator Pickles

These are a yummy way of using those cucumbers that are so large you don’t know what to do with them. So simple to make and they keep (maybe) up to a year in the fridge. I use a gallon jar. An ice cream bucket works too. 

Slice 

Enough cucumbers 1/4”  to fill container. Big, little...doesn’t matter. 

Transfer them to a bowl and sprinkle 1/4 c coarse kosher salt cover with cold water

Slice 2 onions into rings and add to cucumbers

Soak for aprox 1 1/2 hrs

Drain well and fill container alternating cucumbers and onions

Brine

Bring to a boil

2 c sugar (I used coconut palm & date sugar)

1 tsp turmeric 

1 tsp celery seed

1 Tbsp coarse kosher salt

1 1/2 c vinegar 

1/2 c Apple cider vinegar

Pour over cucumbers while hot. Let sit overnight on counter. Cucumbers will shrink. 

Repeat steps above to add more sliced cucumbers.

When making 2nd round of brine

1 c sugar (white)

1 tsp turmeric 

1 tsp celery seed

1 Tbsp coarse kosher salt

1 c vinegar

Pour over cucumbers while hot.

 

Stir daily for the next two weeks. Store in refrigerator.