Refrigerator Bread & Butter Pickles
Recipe from http://fromthebartolinikitchens.com/2011/06/15/refrigerator-bread-butter-pickles/

2 lb. cucumber, pickling (sliced thick)
1 onion, sweet (sliced thin)
3 Tbsp salt, kosher
2 C vinegar, apple cider
1.5 C sugar
1 tsp mustard seed
¼ tsp turmeric (ground)
½ tsp celery seed


Instructions

  1. Place cucumbers, onion, and salt in a large strainer/colander and mix well. Place strainer in the sink where excess water will drain for one hour.

  2. Combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a large sauce pan, over med-high heat, and bring to a boil. Reduce heat, add cucumbers and onion to the pan, place a dish on top of the mixture to keep the contents submerged, cover the pan, and simmer for about 5 – 7 minutes.

  3. Place the mixture in jars and allow to cool a bit before covering and placing in the refrigerator. Best when served fully chilled. Pickles will keep for a few weeks in the refrigerator.

Tags: Condiment, Summer Harvest