Time to make the Pickles!

Pickling season is upon us folks.  Unfortunately I didn't have as much luck with my cucumbers this year as last year but a perfect solution is to do refrigerator pickles.  I like doing refrigerator pickles for smaller batches so I don't have to break out my hot water bath kettle for 2 jars.  The recipe below is one I've had in my recipe folder for a while so I'm not sure where or who it came from.

Bread and Butter Refrigerator Pickles
3c Sugar
3c White Vinegar
1/3c Canning salt
1 Tbsp Tumeric
1 Tbsp Celery Seed
1 Tbsp Mustard Seed
Cucumbers (I used 6 medium sized pickling cucumbers.)
Canning jars (I got 4 full quart jars from the recipe.)

Heat up the sugar, vinegar, salt, tumeric, celery seed, and mustard seed in a sauce pot to dissolve the sugar and turn off the heat to let it start to cool.

While you're waiting for the pickling juice to cool slice your cucumbers about 1/4 to 1/2 inch thin.

Fill your jars with the cucumbers to about 1/2 inch below the rim.

Pour your pickling juice into the cucumber filled jars until it gets about 1/4 inch from the rim.

Put your lids on and let the jars cool before putting them in the fridge.  Let them stand a good day before opening.

Tada!  Refrigerator pickles.  Nice a quick.  A great canning method for people like me who don't have alot of time.  Thankfully my hubby was able to keep Mr. Biscuit occupied while I was in the kitchen.  This is what they were up to when I came in the other room.

Pickle on!
Anita

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