Easy Bread and Butter Pickles

These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time.

• Ready In: 25 mins
• Yields: 4 Cups

Ingredients

• 8  small pickling cucumbers, unpeeled and cut into 1/4 inch thick slices
• 1  medium onion, cut in half and thinly sliced
• 1  cup cider vinegar
• 3⁄4 cup sugar
• 4 1⁄2 teaspoons kosher salt
• 2  teaspoons mustard seeds
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon celery seed

Directions

1. Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
2. Boil 1 minute, stirring frequently.
3. Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
4. Cover and chill overnight before serving.
5. You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.