Refrigerator Bread & Butter Pickles
- 1 of 4 Place vinegar in a large heavy-bottomed pot. Stir in sugar, salt, turmeric, garlic, pickling spice and mustard seeds, if using.
- 2 of 4 Add cucumber and onion. Cover; bring to a boil. Simmer, uncovered, for 10 minutes, stirring occasionally.
- 3 of 4 Allow pickles to cool slightly. Remove pickling spice and discard. Place pickles into clean glass containers. Spoon liquid over the top. Allow to cool completely.
- 4 of 4 When cool, cover tightly and refrigerate overnight before serving. May be refrigerated for up to 2 weeks.
Servings Per Recipe:
Per Serving: 1 g fiber, 0 mg chol., 0 g sat. fat, 0 g Fat, total, 23 g carb., 89 kcal cal., 1 g pro., 293 mg sodium