Refrigerator Bread and Butter Pickles
| | Refrigerator Bread and Butter Pickles |
Ingredients
- 2pounds Persian, Kirby or English cucumbers
- 2 1/2cups granulated sugar
- 2cups white distilled vinegar
- 2tablespoons salt
- 2teaspoons pickling spice
- 2teaspoons mustard seed
- 1teaspoon ground tumeric
- 1/2 sweet yellow onion, sliced very thin
Instructions
- In a large saucepan, add sugar, vinegar, salt, pickling spice, mustard seeds and turmeric. Stir to combine then bring to a rolling boil. Turn heat to simmer, cover and cook for 10 minutes. Remove pan from heat and let cool completely. Wash and slice cucumbers crosswise into 1/2 inch rounds for chips or lengthwise for spears. Place chips or spears and sliced onion into one 6-cup mason jar or two 3-cup mason jars. (Make sure jars are clean but not necessary to sterilize.) Pour cooled pickling marinade over pickles. Firmly pack pickles into the jar allowing 1/2 inch of pickling juice at the top. Seal jars and refrigerator for 48 hours. After opening, they will last 3 months.