Refrigerator Bread and Butter Pickles
INGREDIENTS:
5 1/2 cups pickling cucumbers (1 1/2 pounds) 1/4 inch slices
1 1/2 tbsp salt
3/4-1 cup sweet onion
1 cup granulated sugar
1/4 cup brown sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1 1/2 tsp mustard seed
1/2 tsp celery seed
1/8 tsp turmeric
DIRECTIONS:
Slice cucumbers 1/4 inch thick and place in a bowl.
Peel and slice onion. Cut the slices into quarters. Place in the bowl with the cucumbers.
Add salt to the cucumber and onion in the bowl. Stir and refrigerate for 1-1 1/2 hours.
When time has passed, rinse cucumbers and onions to remove the salt. Drain the water off. Use a colander. Rinse the bowl and place the cucumbers and onions back in the bowl
In a sauce pan, bring sugar, brown sugar, white vinegar, apple cider vinegar, mustard seed, celery seed and turmeric to a boil. Stir as needed so mixture will dissolve and not burn.
When the sugars in the mixture have dissolved, pour over the cucumbers and onions in the bowl. Let cool for 1 1/2 hours.
Then, place bread and butter pickles into jars or desired containers.
Refrigerate for 24 hours. Then, share and enjoy!
Note: These will be good in the refrigerator for one month.