Refrigerated Bread & Butter Pickles
by Marjorie Johnson
Slice equal amounts of onions and cucumbers. Fill a 1-gallon jar full. Cover with ice water.
Boil the following ingredients and cool:
4 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 tablesoons celery seed
1 tablespoon tumeric
1/4 cup un-iodized pickling salt
Drain onions and cucumbers. Put into a 1-gallon jar and cover with cooled liquid. Store in refrigerator. Keeps indefinately.
I cover with the jar lid, but doesn't need to be sealed tight like most canning.