Bread and Butter Refrigerator Pickles

• 1 lb Kirby cucumbers, ends removed and sliced into 1/8″ rounds
• 1 small onion, peeled and quartered
• 1 C sugar
• 1 1/4 C white vinegar
• 1 Tb dried minced onion
• 1 Tb coarse kosher salt
• 1 tsp mustard seed
• 1 tsp coriander seed
• 1 tsp celery seed
• 2″ piece fresh turmeric, peeled and halved

1. Place cucumber rounds and onion wedges into sterilized quart jar.
2. Put remaining ingredients in small saucepan and bring to boil.
3. Simmer 5 minutes.
4. Pour over cucumbers in jar and cool.
5. Cover and refrigerate. Gently shake over the next few days to redistribute spices.

*Pickles will last up to 2 months in fridge.

*As seen on Twin Cities Live July 12, 2018

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