Canning season is coming. For some, it may already be here. For us in the Palouse, harvests are far behind and slim. The university orchard finally opened up cherry picking for 1 day this week. That's nearly 4 weeks behind and just goes to demonstrate how tough it might be this year. My garden is struggling but that doesn't mean everyone's is.
This pickle recipe is wonderful and requires no canning skills. You cook the brine but the cucumbers and onions stay raw. What you get in return is a crisp, sweet and sour pickle chip. We even eat the onions. Save the brine and throw in fresh cucumbers and onions.
The recipe says keep for 1 year. We have batches that are over a year (we make a lot of pickles) and they are perfectly fine. You want to make sure they are well sealed to prevent odd flavors coming from stuff in the fridge. We use glass jars for our pickles which seem to preserve them better than plastic.
Bread and Butter Pickles
3 cup sugar
3 cup cider vinegar
1/4 cup salt
1 teas celery seed
1/4 teas turmeric
1 tb mustard seed
a little dill in each jar
mix all ingredients together in saucepan and boil. Let cool. Slice cucumbers and onions into a gallon jar. Pour cooled liquid over veggies until the liquid comes to the top. Refrigerate for 1 week up to a year.