Refrigerated Bread And Butter Pickles - cooking recipe

Ingredients

4 c. sugar
4 c. white vinegar
1/4 c. pickling salt
1 1/4 tsp. each: turmeric, celery seed and mustard seed
3 to 4 onions, sliced
10 to 12 cucumbers, sliced and cleaned

Preparation

The syrup is a cold pack. Mix sugar, vinegar and spices together. Sterilize jars of various sizes with lids. Pack into sterile jars the slices of cucumbers with onion slices. Pack tight. Pour cold syrup over cucumbers. Seal jars. Refrigerate. No hot water bath! Every day for 1 week, turn jars upside down, blending ingredients. Cucumbers will shrivel up in this process. Ready to eat after 1 week. Will keep 6 months in refrigerator. This recipe can be made all year round. Good for gift giving. Serves many.
Pickles are crisp and delicious. Great for picnics!