Refrigerator bread and butter pickles are a simple and delicious way to preserve cucumbers. Here’s a basic recipe:
Ingredients:
– 4-5 medium cucumbers, thinly sliced
– 1 medium onion, thinly sliced
– 1 tablespoon salt
– 1 cup white vinegar
– 1 cup granulated sugar
– 1 tablespoon mustard seeds
– 1 teaspoon celery seeds
– 1 teaspoon turmeric
– 1/2 teaspoon ground cloves
### Instructions:
1. In a large bowl, combine the sliced cucumbers, sliced onion, and salt. Toss to combine. Let sit for about an hour, then drain off any excess liquid.
2. In a saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, and ground cloves. Bring the mixture to a boil, stirring occasionally until the sugar has dissolved.
3. Once the sugar has dissolved, remove the mixture from the heat and let it cool slightly.
4. Pack the cucumber and onion slices into clean jars, then pour the vinegar mixture over them, making sure the cucumbers are completely submerged.
5. Let the jars cool to room temperature, then cover them with lids and refrigerate.
6. The pickles will be ready to eat after about 24 hours, but they will continue to improve in flavor over the next few days. Enjoy them on sandwiches, salads, or as a tasty snack!
These pickles will keep in the refrigerator for several weeks. Just be sure to use clean utensils when serving them to prevent any contamination.
