Bread and Butter Pickles Refrigerator Recipe
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© 2004 David G. Blackburn
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Ingredients for 2 quarts
  
Cucumbers
 About 7 medium to large
Onions
 2 medium
Coarse Salt
 2 Tablespoons
Granulated Sugar
 1-1/3 cups
Tumeric
 2 teaspoons
Celery Seed
 1 teaspoon
Mustard Seed
 2 teaspoons
Cider Vinegar
 2 cups
This bread and butter pickle recipe is for refrigerator storage for up to
one year. They can be made in about 15 minutes. They should be stored
for one week before eating.
  1. Slice cucumbers 1/8 inch thick
  2. Layer with onions in jars.
  3. Bring all other ingredients to a boil.
  4. Pour syrup over cucumbers and onions, making sure they are covered.
  5. Cap jars and let cool before storing in fridge.