Refrigerator Bread and Butter Pickles

These refrigerated bread and butter pickles make a cool, crisp, and delicious treat. The only downside it you have to wait two weeks to enjoy them!

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 146 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon mustard seed
• 1 teaspoon celery seed
• 3 cups distilled white vinegar
• 6 cucumbers, sliced
• 6 small onions, sliced
• 0.75 teaspoon ground turmeric
• 0.33333298563957 cup coarse salt

Recipe Instructions

Step 1

Inspect four quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.

Step 2

Bring vinegar, sugar, and salt to a boil in a saucepan. Meanwhile, combine onions, mustard seed, celery seed, and turmeric in a large pan.

Step 3

Pour boiling vinegar mixture over onion mixture, then add cucumber slices. Pack into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Refrigerate for two weeks before eating.