Aunt Mary's Refrigerator Bread & Butter Pickles

Did you know that today is the start of National Farmers Market Week?  Farmers Markets stimulate local economies, increase access to fresh food, and support healthy communities.  I personally love going to my local Hampton Farmers Market as much as possible, and a heads up for local readers - I'll have a booth at tomorrow night's market celebrating National Farmers Market Week by passing out cookbooks, grocery lists, and other goodies!

I'm also celebrating this week by sharing some recipes inspired by the fresh fruits and vegetables you can find at farmers markets with several other bloggers.  Be sure to follow along all week by checking out the #FarmersMarketWeek hashtag!

Now onto today's recipe!  For the last few weeks making my Great Aunt Mary's Refrigerator Bread & Butter Pickles has been part of my weekly routine.  My family loves these pickles and prefers them over store bought.  Each summer I try to plant enough cucumbers in my garden and make enough trips to my local farmers market so I can make enough jars to last us a year.

These Bread & Butter Pickles are quick, easy and crunchy!  I love their slightly sweet flavor, yet still have that salty tangy flavor you crave from a pickle.  My family loves these sliced pickles on any sandwich - pork loin, shredded pork, and I wouldn't hold it pass any of them eating these simply with bread and butter.  Suppose that is how they got their name?  My family has been making this recipe for generations, so you know it's good and a recipe you need to keep!

Aunt Mary's Refrigerator Bread & Butter Pickles

4 cups sugar
4 cups vinegar
1/2 cup salt
1 1/3 tsp ground turmeric
1 1/3 tsp celery seed
1 1/3 tsp mustard seed
3 yellow onions, thinly sliced
10 cucumbers, approximately, thinly sliced

In a large saucepan mix the sugar, vinegar, salt, turmeric, celery seed and mustard seed.  Bring pickling liquid to a boil, making sure the sugar and salt have dissolved.

Layer sliced cucumbers and onions in an alternating pattern in your canning jar til the top.  Ladle in the pickling liquid til the cucumbers and onions are covered.  Wipe the rim of your jar, place the lid on top, and secure with metal screw band.

This recipe makes approximately 5 pints of pickles.  Pickles will be ready to eat after a week.  Store pickles in a refrigerator up to 1 year.

What is your favorite thing to can?  Remember to Comment for a Cause!

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