Refrigerator Bread and Butter Pickles

Step 1

Pack two pint size jars with sliced cucumbers and onions. Set aside.

Step 2

In a saucepan over medium heat, add vinegar, sugar, water, salt, mustard seed, celery seed, and turmeric. Whisk to combine.

Step 3

Heat to boiling and cook for 1 minute, or until sugar is completely dissolved. Remove from heat and allow to cool to warm.

Step 4

Pour liquid into jars to completely cover cucumbers and onions. Depending on how tightly packed cucumbers are, you may have leftover brine.

Step 5

Tightly seal and refrigerate for 2 days to allow cucumbers to pickle. Store pickles in refrigerator for up to 2 months.