Refrigerated Bread and Butter Pickles

Ever have a REAL small harvest of cucumbers? Instead of eating them in salads, jazz it up a little bit with this bread and butter pickle recipe. Perfect to eat within the next week.

Ingredients
5 cucumbers, thinly sliced
1 onions, thinly sliced
1/2 cloves garlic, finely chopped
1/8 cup salt

1/2-3/4 cups cider or white vinegar
1 cup white sugar
1/2 tablespoons mustard seed
1/2 teaspoons celery seed
1/8 teaspoon whole cloves
1/4 tablespoon ground turmeric

Directions
In a large bowl, mix together cucumbers, onions, garlic and salt. Allow to stand approximately 3 - 4 hours.
In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
Drain liquid from the cucumber mixture (this helps remove some of the excess salt and prevents the pickles from being overpowered. You can even wipe away the excess salt if visible). Stir the cucumber and onion mixture into the boiling saucepan ingredients. Remove from heat DO NOT allow to return to boil
Store and chill in the refrigerator, once temperature cools down, until serving. store in airtight glass mason jar for best results

To keep cucumbers fresh and crisp in between eating or canning, use these simple tips.
Wash and dry thoroughly before you storing them. Moisture will encourage spoiling and softening.
Once dry, wrap in a clean dish towel or paper towel; keeps out condensation and humidity; preventing sogginess, mold, and deterioration. NOTE: This works great with leafy greens and herbs you want to protect for prolonged use later.