I love bread and butter pickles but rarely buy them. I saw a recipe for quick refrigerator bread and butter pickles that looked easy and delicious so I decided to make them. I loved the kick that the chile pepper gave these sweet & tangy pickle chips. They are so delicious! I am enjoying them plain, on sandwiches, or on burgers. I don’t think these pickles will last long!
Combine cucumbers and salt in a large shallow bowl; cover and chill for about 90 minutes. Put cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to a bowl. Add the thinly sliced onion and peppers then toss with the cucumbers.
Combine the white sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Pour into equally into jars then cover and refrigerate for 24 hours before eating. Store in an airtight jars in refrigerator up to 2 weeks.