Cooks.com - Recipe - Refrigerator Bread And Butter Pickles

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REFRIGERATOR BREAD AND BUTTER PICKLES

3 c. sugar
3 c. vinegar
1/3 c. canning salt
1 tbsp. mustard seed
1 tbsp. celery seed
1 tbsp. turmeric

Wash slicing cucumbers and slice thin. Layer in glass jars with onion as desired. Combine above ingredients - sugar, vinegar, salt, mustard seed, celery seed and turmeric. Heat slightly until sugar is dissolved. Let cool, then pour over cucumber slices. Cover and keep refrigerated. Let stand a day before starting to use.

Comments (5)

Aug 29, 10:53 AM

Leah Syfers said:

Aug 29, 3:22 PM

keith VanNote said:

Aug 31, 11:26 AM

Helen said:

Sep 4, 6:46 PM

Jo Stalder said:

Cooks.com said:

Hi Jo,

Usually, white vinegar is used so that the pickles will be in a clear solution. Cider vinegar tends to darken the liquid, which is ok if you don't mind it. The cider vinegar is more flavorful; I've sometimes used half of each kind with good success.

There is no quantity listed in this recipe for the amount of cucumbers intentionally; just use the amount of cucumbers you have just picked. If cucumbers are left around before being canned, while waiting for you to accumulate a certain quantity, they will become rubbery; so use only freshly picked cucumbers. Make enough of the pickling solution to cover the slices for as many jars as you fill.

-- CM

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