I’ve used this one many times and it’s always a favorite – especially good with burgers and summer sandwiches.
No special equipment is required, just clean jars.
Refrigerator Bread and Butter Pickles
3 cups cucumbers, thinly sliced
1 large onion, thinly sliced
1 cup 5 percent acid strength vinegar
¾ cup water
¾ cup sugar
1 ½ tsp salt
½ tsp celery seed
½ tsp mustard seeds
¼ tsp garlic salt
¼ tsp onion salt
1/8 tsp ground turmeric
Combine cucumbers and onions. Pack into 2 clean pint jars.
— Combine remaining ingredients in a saucepan.Bring to boiling.
— Reduce heat and simmer 5 minutes.
— Pour over cucumbers. Cool. Cover and refrigerate.
Makes 2 pints.
Keeps in refrigerator for several weeks.
From Farm Journal’s Homemade Pickles and Relishes by Betsy McCracken.