This recipe for homemade bread and butter pickles is easy, delicious and does not require canning.
Ingredients
7 pickled cucumbers7 pickled cucumbers
1 white onion1 white onion
3 tablespoons kosher salt3 tablespoons kosher salt
1 cup of light brown sugar1 cup of light brown sugar
1 cup white vinegar1 cup white vinegar
½ cup apple cider vinegar½ cup apple cider vinegar
2 teaspoons celery seeds 2 teaspoons celery seeds
2 teaspoons mustard seeds 2 teaspoons mustard seeds
½ teaspoon red pepper flakes optional½ teaspoon red pepper flakes optional
Instructions
Cut the cucumbers and onion into thin slices and place them in a large bowl and mix them with the salt. Cover and chill in the refrigerator for 1 hour.
Transfer the cucumbers and onion to a sieve and rinse the salt. Drain excess water from bowl and replace cucumber and onions.
In a small saucepan, combine the sugar, vinegars and spices and heat over medium-high heat until the sugar has dissolved. Pour over the top of the cucumbers and sliced onions and let the bowl reach room temperature before placing it in the refrigerator for 24 hours.