This is my favorite recipe for "Refrigerator Pickles", a sweet "bread and butter" pickle, and a family favorite. They're so simple to make and are delicious on a sandwich or enjoyed straight out of the jar.
I make this recipe when I have a surplus of cucumbers that I grow in my garden, but you can head to your farmers market and buy cucumbers, they're in season right now here in Wisconsin.
Lisa's Bread and Butter Pickles
Makes 4 pint-size jars
3 pounds of pickling cucumbers, sliced 1/4 inch thick on a mandolin (or knife)
3 Tbsp. kosher salt
1 large sweet onion (red onion or vidalia), sliced paper thin on a mandolin
2 cups granulated sugar
1 cup brown sugar
2 cups white vinegar
1 cup apple cider vinegar
3 tsp. mustard seeds
1/2 tsp. celery seed
1/4 tsp. tumeric
Combine the cucumber slices and salt in a large, shallow bowl; cover and chill for 2 hours. Then move the cucumbers to a colander and rinse very well under cold water. Drain well and set aside.
Wash 4 jars in hot soapy water, then layer the sliced onion and cucumbers loosely into the jars. I use Ball brand, pint-size jars and this recipe makes exactly 4 jars.
Make the brine: Combine the sugar, vinegar, and spices in saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
Pour the hot brine over the cucumber/onions, fill the jars all the way to the top so the cucumbers/onions are submerged in the brine.
Let the jars cool, uncovered, on the countertop and then cover and refrigerate the jars. They're ready to eat in 3 days. Shake the jar each day to mix up the brine/pickles. Store these pickles in the refrigerator for up to 2 months.