I just finished making some quick, refrigerator type Bread & Butter pickles and they were a breeze to make...Took longer to score the length of each cucumber with the tines of a fork and cut them than to put it all together!
Our CSA box yesterday had some small, pickling type cucumbers - the longest was no bigger than 5 inches. The week before we got a bag with about 8 small sweet onions. I decided to use them all to make these pickles...a combination of several recipes for quick refrigerator pickles I found on-line.
Summer Bread & Butter Pickles - Refrigerator Style
6 - 8 small pickling cucumbers
8 small sweet onions
Score the cucumbers with the tines of a fork, lengthwise and slice.
Peel, cut onions in half and slice.
Place them in a large bowl and set aside.
For the brine:
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon sea salt
1 teaspoon whole peppercorns - I used white
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon ground turmeric
2 cups apple cider vinegar
Place brine ingredients in a non-reactive saucepan and bring to a quick boil. Mix well to make sure sugars and turmeric have dissolved.
Pour the brine over the sliced cucumber and onions, cover and cool.
Note: I packed the sliced cucumbers and onions in the glass jars and then poured the brine, to cover.
Suggestion: some of you might want to add a tiny Hawaiian Chile pepper or two.
Refrigerate overnight before eating. Will last about a month or so in refrigerator.