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Refrigerator Bread and Butter Pickles Recipe

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This recipe for Refrigerator Bread and Butter Pickles is from My Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5½ cups (about 1½ jpounds) thinly sliced (about ¼-inch) pickling cucumbers
1½ Tbsp. kosher salt
1 cup thinly sliced sweet onion
1 cup (198 grams) granulated sugar
1 cup (120 ml) white vinegar
½ cup (50 grams) light brown sugar
1½ tsp. mustard seeds
½ tsp. celery seeds
⅛ tsp. ground turmeric
Directions:
Directions:
1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

2. Combine the granulated 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. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator for up to 2 weeks.
Personal Notes:
Personal Notes:
This makes about 4 cups.

Mom (Patricia Steapp) absolutely LOVES this! Complains I don't make it enough.

 

 

 

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