With cucumbers so abundant in August, this easy recipe gives a great result.
You can also put them in a large jar or two smaller ones and enjoy after 2 days.


bread and butter picklesx
x
2 quarts of cucumbers 1/2 cup vinegar
1 onion, thinly sliced 1/4 tsp turmeric
1 tbsp sea salt 1 tbsp mustard seeds
1 cup sugar
x
Slice the cucumbers very thin, 1/8 of an inch or less. Combine with the
onion and salt and let stand overnight. The next day rinse the mixture
and drain in a colander. Put remaining ingredients into a Dutch oven
and bring to a boil. Lower the heat and continue stirring until sugar is
completely dissolved. Add cucumber mixture to the Dutch oven and
stir to blend. Let stand for 15 minutes. Put cucumbers into containers
and freeze. The pickles can be thawed and eaten whenever you desire.