Make these quick and easy Refrigerator Bread and Butter Pickles with no canning equipment or fuss. These homemade pickles are the best for summer sandwiches.
Slice the cucumbers into 1/8" slices. Finely dice the shallot.
Put the cucumbers and shallots in a colander and sprinkle with the salt. Let sit for 2-3 hours.
Rinse the cucumbers and shallots off and let them drain.
Combine the cider vinegar, water, sugar, mustard seed and turmeric in a saucepan and bring to a boil. Stir to dissolve the sugar.
Place the cucumbers and shallots into two pint jars. Try to pack them tightly without squishing them. Pour the hot vinegar mixture over the vegetables to within 1/2" of the top of the jar.
Tap the jars lightly on the counter or gently run a rubber spatula around the outside to dislodge air bubbles.
Screw a lid on let the jars stand at room temperature for about an hour, then refrigerate. The pickles are ready to eat in 1 day and keep for about a month in the refrigerator.
Notes
This recipe is not appropriate for canning or long term storage. Nutrition facts are estimates.