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2017 Refrige Bread & Butter Pickles Recipe


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     2017 Refrige Bread & Butter Pickles

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4 cups

5 1/2 cups (1/4 inch cut) Pickling Cucumbers
1 1/2 T Kosher Salt
1 cup (thinly sliced) Sweet Onion - Optional
1 cup Sugar
1 cup White Vinegar
1/2 cup Apple Cider Vinegar
1/4 cup Light Brown Sugar
1 1/2 tsp Mustard Seeds
1/2 tsp Celery Seeds
1/8 tsp Ground Tumeric

Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse throughly under cold water. Drain well, and return cucumbers to bowl. Add onion (optional) and toss with the cucumbers.
Combine sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and Tumeric in a medium pan; bring to a simmer over medium heat, stirring until the sugar dissolves.
Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in airtight container in refrigerator up to 1 month.

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