Bread and Butter Pickles

Make about 4 cups of pickles          prep time: 3 hours                cook time: 5 minutes total time: 3 hours
A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!

5½         cups (about 1½ pounds) thinly sliced (about ¼-inch) pickling cucumbers
1½        tablespoons kosher salt
1           cup thinly sliced sweet onion
1          cup  granulated sugar
1          cup  white vinegar
½         cup  apple cider vinegar
¼         cup  light brown sugar
1½       teaspoons mustard seeds
½         teaspoon celery seeds
1/8       teaspoon ground turmeric

1.      Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

2.      Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

TIP : The jars pictured in the post above are Bormioli jars - love them! I bought my jars at the local  Walmart store .
Heart healthy