Refrigerator Bread And Butter Pickles

After picking cucumbers last weekend, I thought I'd make

these yummy pickles.  Very easy...no canning... and they

are ready to eat the next day.

Besides, it gave me a chance to use this cute vintage

Monarch Foods Cracker Jar.  It makes

me smile when I open the fridge. :)

I like bread and butter pickles...not as sweet as those

sweet midgets from the grocery and not as strong

as the dill pickles, either.  They have a nice sweet/vinegar

 combination that is really yummy on burgers and sandwiches.

If you have some extra cucumbers from your garden,

you should give these a try!

I doubled the recipe and it made about 8 cups.

Refrigerator Bread And Butter Pickles

5 1/2 cups (1 1/2 lbs) thinly sliced cucumbers

1 1/2 Tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup sugar

1 cup white vinegar

1/2 cup apple cider vinegar

1/4 cup brown sugar

1 1/2 teaspoons mustard seed

1/2 teaspoon celery seed

1/8 teaspoon ground turmeric 

Combine cucumbers and salt in a large bowl.

Cover and chill 1 1/2 hours.

Rinse in a colander under cold water, drain well and return

 to bowl.  Add onion to the cucumbers and toss together.

Combine the remaining ingredients in a medium saucepan.

Bring to a simmer over medium heat, stirring until the sugar

dissolves.  Pour the hot vinegar mixture over the cucumbers

and onions.  Let stand at room temperature 1 hour.

Cover and refrigerate 24 hours.  

Good for 2 weeks.

♥