Paula remembers her Grandmother Paul always had homemade pickles in her refrigerator. She would make them in a stone crock and put a plate on top to hold them down and act as a lid. They always tasted so good on a pimento cheese sandwich or straight out of the crock.
Icebox Bread and Butter Pickles
Makes 1 Gallon
Pickling cucumbers to fill a gallon jar, skins left on and cut into thin round slices with the blossom end removed (approximately 2 to 3 dozen pickling cucumbers)
3 Vidalia onions, thinly sliced
4 cups sugar
4 cups vinegar
1/3 cup canning and pickling salt
2 teaspoons turmeric
2 teaspoons celery seed
2 teaspoon mustard seed
Sterilize a 1 gallon jar and lid directly before using for 10 minutes in simmering water or in the dishwasher.
In a small saucepan over low heat, combine sugar and vinegar and stir just until the sugar is dissolved. Add canning and pickling salt, turmeric, celery seed and mustard seed. Stir to combine. Pack sliced cucumbers and onions very tightly in the sterilized jar. Pour liquid over making sure to completely cover the cucumber slices. Seal and refrigerate. Icebox pickles don’t need much time to marinate. You can eat them after a day and they keep for up to 6 months in the refrigerator.