Bread and Butter Refrigerator Pickles

Bread-and-Butter-Refrigerator-Pickles-pickles

Recipe courtesy of Joyce Levesque

This recipe for quick pickles comes from my Mother-in-law.  Refrigerator pickles are easy to make and do not require water bath canner processing, however they must be kept  refrigerated, and they should be consumed within a few weeks.

Ingredients

approximately 11 cups of sliced pickling cucumbers ( about 6 decent sized cucumbers)
3 cups sugar
2 cups white vinegar
1 1/2 cups sliced onions
1 1/2-3 teaspoons celery seed
1/8 cup salt

5-6 quart-sized canning jars, like Mason canning jars

Directions

Bread-and-Butter-Refrigerator-Pickles-vinegar-sugar-salt

1. Combine vinegar, sugar, and salt; mix well.  Bring to a boil, stir until the sugar is dissolved, then turn off heat.  Allow mixture to cool to room temperature, so that the liquid does not cook the veggies.

 

Bread-and-Butter-Refrigerator-Pickles-crinkle-cut-cucs

2. Scrub cucumbers with a brush.  Slice off the ends and discard.  Slice cucumbers ( I use a really cool tool from Pampered Chef that cuts the cucumbers crinkle-style).

 

Bread-and-Butter-Refrigerator-Pickles-veggie-mix

3. Slice onion, then add celery seed.

 

Bread-and-Butter-Refrigerator-Pickles-veggies-in-jars

4. Fill jars with veggies.

 

Bread-and-Butter-Refrigerator-Pickles-pickles

5. Pour cooled liquid over veggies.  Wipe rims, seal and refrigerate.

There was enough of the veggie mix to fill 5 jars, but only enough liquid for 4 jars, so I poured Italian dressing into the 5th jar and we ate that salad with dinner.  Enjoy!

 

 

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