Icebox Bread and Butter Pickles
By Paula DeenJUMP TO RECIPE
- 24 to 36 pickling cucumbers (enough to fill a gallon jar), skins left on and cut into thin round slices with the blossom end removed
- 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 large saucepan over low heat, combine sugar and vinegar and stir just until the sugar is dissolved. Add 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.