Bread and Butter Refrigerator Pickles

Refrigerator Pickles

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  1. Slice the cucumbers ¼-inch thick. Thinly slice the onions. Toss veggies with kosher salt, and place in a colander. Allow to sit an hour, excess water will drain from the cucumber slices. Rinse salt thoroughly from the cucumbers and onions.
  2. In a small saucepan, heat vinegar, sugar, pickling spice, and pepper flakes to a low boil. Cook and stir until sugar is dissolved. Remove from heat.
  3. Pack the cucumber and onion slices into a 16 oz jar with a tight fitting lid. Pour brine over cucumber slices, seal, and refrigerate at least overnight. Pickles will keep about 3 weeks in the fridge. 

Serves 16 oz jar

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