You Will Never Buy Pickles Again - The Best and Easiest Refrigerator Pickles

These are the absolute best and easiest pickles. If you're craving a pickle that's sweet, zesty, and satisfyingly crunchy, refrigerator bread and butter pickles are the perfect choice. Best of all, you don't need any canning skills to make these and they're incredibly simple to prepare. These pickles are so delicious that after trying them, you'll never want to buy store-bought pickles again. Whether you're topping off a juicy burger, adding a tangy crunch to your sandwich, or even enjoying them straight out of the jar (my favorite way to eat these!), they are sure to become a household favorite.

You Will Never Buy Pickles Again - The Best and Easiest Refrigerator PicklesPhoto byOne Hot Oven

Protips!

1. Use Pickling, cucumbers; they will have the best crunch and really make a huge difference. The smaller, the better—and the crunchier!
2. Don't forget to sterilize your jars! Make sure you wash your jars in hot, soapy water. Place the washed jars in a deep pot and fill it with water. Allow the water to come to a boil for 10–15 minutes. Remove from heat and allow your jars to remain in the hot water for another 5–10 minutes. Carefully remove it with tongs. Let them cool down for easier handling. You can toss the canning lids in as well to sterilize.
3. You can customize this recipe very easily. If you are not a fan of celery seed, then reduce the amount. You can reduce the amount of onion. If you want more of a tumeric boost, add another 1/4 tsp.
4. Don't bypass salting your cukes at the beginning; it does take some extra time, but it's an important step!
5. A mandoline makes quick work of chopping your onions and cucumbers! I prefer to thinly slice the onions, and I like my cukes to be 1/4 inch thick.

You Will Never Buy Pickles Again - The Best and Easiest Refrigerator PicklesPhoto byOne Hot Oven

 This recipe will make around 4 quarts of refrigerator bread and butter pickles; if you want, you can half the recipe. These pickles will last 2-3 months in the fridge if you open the jars; they will last 3–4 weeks.

Ingredients:

• 3 pounds pickling cucumbers, sliced 1/4-inch thick
• 3 tablespoons of kosher salt
• 2 large, thinly sliced sweet onions
• 2 cups of sugar
• 2 cups of white vinegar
• 1 cup apple cider vinegar
• 1/2 cup light brown sugar
• 1 1/2 tbsp. mustard seeds
• 1 1/2 tsp. celery seeds
• 1/2 tsp. ground turmeric
• 1/4-1tsp. red pepper flakes (optional for a bit of kick)

Directions:

1. Add your 1/4-inch sliced cucumbers and kosher salt to a large bowl, stirring to combine. Place it in the fridge and allow it to sit for 1 1/2 hours. After your cucumbers have sat, remove them from the fridge and rinse them under cold water, removing all the salt. Place in a colander and drain well.
2. After you have drained your cucumbers well, place them back in your bowl (make sure you rinse the bowl out) and toss in your thinly sliced onions.
3. In a large sauce pan, combine your white vinegar, apple cider vinegar, granulated and brown sugar, mustard and celery seed, ground tumeric, and, if using, your red pepper flakes. Bring your sauce pan to a simmer and stir until your sugar has dissolved. Remove from the heat.
4. Next, pack your onions and cucumbers into your sterilized jars. Once you have all of your jars filled, carefully pour your vinegar mixture over the top. For this, I prefer to use a ladle. Let it rest on the counter for an hour. Then add your lids and place them in the fridge to sit for 24 hours. I have started eating these just a few hours after making them, and they already taste great, but the longer they sit, the better they become!

Enjoy, friends! ❤️

You Will Never Buy Pickles Again - The Best and Easiest Refrigerator PicklesPhoto byOne Hot Oven