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.