REFRIGERATOR BREAD & BUTTER PICKLES
4 lbcucumbers, pickling size
2 or 3 clovegarlic, peeled
4 capple cider vinegar
1 Tbspturmeric, ground
2 Tbspmustard seed
2 Tbspcelery seed
How to Make REFRIGERATOR BREAD & BUTTER PICKLES
- Wash, dry and slice cucumbers about 1/4" thick. Cut onion in half or in quarters and slice into 1/4" thick slices, layering cucumber slices with onion slices and garlic cloves (if using - it's optional) in a gallon jar (I usually do half a batch and use quarts), packing loosely. Use a jar that has a tight-fitting lid that won't leak.
- Mix all brine ingredients together in a large container that you can easily pour from, stirring until sugar is completely dissolved. (NOTE: DO NOT heat brine!)
- Pour brine mixture over cucumbers and onions in the jar, jostling the jar to "settle" the brine evenly throughout the vegetables.
- Put the lid on the jar and place in the refrigerator to cure. Turn jar(s) upside down, from top to bottom one day, and from bottom to top the next day, rotating (turning) the jar once each day during curing. Pickles are cured and ready to eat after one week in the fridge. Store cured pickles in the refrigerator. They keep almost forever!