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.
2 cucumbers, 1 shallot
Put the cucumbers and shallots in a colander and sprinkle with the salt. Let sit for 2-3 hours.
1 teaspoon Kosher or Pickling Salt
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.
3/4 cup cider vinegar, 1/2 cup water, 4 Tablespoons sugar, 1 teaspoon mustard seed, 1/4 teaspoon turmeric
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.