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Refrigerator Bread and Butter Pickles

Source of Recipe

From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich


List of Ingredients

â—¦ 2 pounds Kirby cucumbers, sliced about â…›-inch thick
â—¦ 3 teaspoons salt, divided
â—¦ ½ red onion, thinly sliced
â—¦ 1 ½ cups sugar
â—¦ 1 cup distilled white vinegar
â—¦ 1 tablespoon mustard seed
â—¦ 1 tablespoon celery seed
â—¦ 3 cloves garlic, halved and bruised


Recipe

Put 1 cup of sliced cucumbers into a large bowl and sprinkle with â…› teaspoon of salt. Repeat with the remaining cucumbers, 1 cup at a time. (Use 1 teaspoon of salt, total.) Add the onion and toss gently. Cover with plastic wrap and set aside for 1 hour. Drain and set aside.

Combine ½ cup of water plus the sugar, vinegar, mustard seed, celery seed, garlic, and remaining 2 teaspoons of salt in a saucepan. Gradually bring to a boil, stir, and cook for 2 minutes, or until the sugar is dissolved.

Pour the vinegar mixture over the cucumbers and set aside for 10 minutes, stirring occasionally. Divide the cucumber slices among three clean pint jars or the equivalent, making sure that each jar has some garlic in it. Pour enough liquid into each to cover the cucumbers, cover with lids, then set aside to cool.
Refrigerate for 24 hours before serving.

Makes 3 pints