Ready in an hour, these super easy Bread and Butter Refrigerator Pickles are sweet and tart.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Condiment
Cuisine: American
Keyword: pickles
Servings: 16ounces
Calories: 61kcal
Author: Kellie
Ingredients
6small English cucumbers
1 1/2cupsapple cider vinegar
1 1/2cupswater
3/4cupbrown sugar
1tablespoonpickling spice
Instructions
Using a mandolin, slice the cucumbers into 1/4 inch thick slices. Place the cucumbers in canning jars and set aside.
In a small saucepan, add the vinegar, water, brown sugar and pickling spice. Bring the mixture to a boil and cook until the sugar is dissolved. Allow to cool for 5 minutes.
Pour the liquid into the jars filling approximately 3/4 full. Place the lid on the jars and refrigerate for 1 hour or overnight.
Serve as desired.
Notes
Pickles will last approximately 2 months in the refrigerator if you don't eat all of them first.If you're looking for something a little spicy, check out these easy Pickled Jalapenos!