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Refrigerator Bread & Butter Pickles Recipe

From Farm Where Life is Good

<p>They are easy and right there in the fridge for sandwiches, burgers and a quick snack!</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: depends on the appetite and use

2 lb pickling cucumbers, sliced no less than 1/8 inch thick
1 large onion, sliced thin
3 Tbsp kosher salt
2 cups cider vinegar
1 1/2 cups sugar
1 tsp yellow mustard seeds
1/2 tsp celery seeds
1/4 tsp ground turmeric

Step by Step 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 sterile 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.
  4. To can them, follow the above instructions. Once the jars have been filled with lids and tops in place, though not sealed tightly, place them in a boiling water bath deep enough to cover the jars by at least an inch. Leave them to process for 10 minutes before removing them to a cloth-covered surface, where they should remain undisturbed for 24 hours. At the end of that time, test to make sure each has sealed and store in a cool, dark place. Those that haven’t sealed properly must be immediately refrigerated and used with the next few weeks.