Instructions:
Step 1
In a large, shallow basin, combine the thinly sliced cucumbers with kosher salt. Cover and let them sit for 30 minutes.
Step 2
Drain the cucumbers in a colander and rinse them thoroughly under cold water.
Step 3
Return the cucumbers to the basin and add the sliced onion, mixing them together.
Step 4
In a medium saucepan, combine white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, and turmeric powder.
Step 5
Bring the mixture to a simmer over medium heat, stirring constantly until the sugar is completely dissolved.
Step 6
Once the sugar is melted, pour the heated vinegar mixture over the cucumbers and onions in the basin.
Step 7
Allow the mixture to rest for one hour.
Step 8
After one hour, transfer the pickles and onions to a jar or airtight container.
Step 9
Cover and chill in the refrigerator for at least 24 hours before serving.
Enjoy your homemade refrigerator bread and butter pickles! They can be kept in the refrigerator for up to two weeks if tightly sealed.