REFRIGERATOR BREAD & BUTTER PICKLES

I have to admit to a weakness for pickles. Sweet or sour, I love them. Fortunately, I found this recipe for homemade pickles that are as good as they get for Bread & Butter pickles. They go great with hamburgers and sandwiches. The jars disappear quickly in our refrigerator, since I am not the only pickle thief in the family. This recipe is a refrigerator pickle, which means they are not processed and need to be kept in the refrigerator. They will stay good for up to two months, but they will be eaten up before that long. Give them a try and enjoy!

REFRIGERATOR BREAD & BUTTER PICKLES

1/2 onion, sliced
2 medium cucumber, thinly sliced
1-2 heads dill weed
1 cup water
1 cup apple cider vinegar
1 1/2 cups sugar
pinch kosher salt
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon celery seed
1/2 teaspoon pickling spice

Place the onion, dill weed heads and cucumber slices in quart canning jar. Place the remaining ingredients in a saucepan and bring to a boil for 4 minutes. Carefully pour the hot pickling liquid over the onions and cucumbers, completely filling the jar. Allow to cool to room temperature and top off the jar with additional pickling liquid. Cover the jars with lids. Refrigerate.

The pickles will be ready in 24 hours and better the longer they are in the jar.

 ENJOY!