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Creeping Cucumber Refrigerator Pickles

Another recipe that works fine with store-bought produce, the bread and butter brine gives these a nice, sweet snap. You'll want to cut the ends off the mini cucumbers, as they'll absorb brine much better that way.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb wild cucumbers Store bought are fine, they're just not as fun
  • 1/2 sweet onion
  • 1 tbsp kosher salt
  • 2 tbsp apple cider vinegar
  • 1/2 c white vinegar
  • 1/4 c dark brown sugar light is probably fine if it's what you've got
  • 1 tsp mustard seeds NOT ground mustard
  • 1/2 tsp red pepper flakes
  • 1/2 tsp celery seeds
  • 1/4 tsp ground turmeric

Equipment

  • 1 sauce pan, small
  • 1-2 pint jars

Method
 

  1. Wash your cucumbers and slice the ends off. It doesn't need to be a huge cut, we're just trying to get brine in them.
  2. Slice onion to desired size.
  3. Place onion and cucumbers in a small bowl with a lid, along with salt. Seal and shake until everything is evenly coated. Refrigerate for one hour.
  4. Add remaining ingredients to small sauce pan, heating on medium heat. Stir until all powdered ingredients are dissolved. Allow brine to cool.
  5. Place cucumbers and onions in 1 pint jars, leaving an inch at the top. Pour cooled brine over the top, allowing 1/2 inch at the top.
  6. Refrigerate for at least 3 days.

Notes

  • It's important to note that if you're picking wild cucumbers, pick them while they're still bright green!
  • The red pepper flakes are to taste.  Use more or less, as desired.
  • These will keep awhile in the fridge, though I usually eat them up pretty quickly.  If it's like most refrigerator pickles, you're good for at least a month.