Bread and Butter Refrigerator Pickles
- Divide cut cucumbers between jars. Set aside.
- Into a sauce pan add: sugar, vinegar, salt and celery seeds. Heat over medium heat until sugar has dissolved. Stir frequently. Remove from heat and allow mixture to cool completely.
- Equally divide liquid between both jars. Top with lids and transfer to refrigerator.
- Allow pickles to sit undisturbed for 24 hours before eating.
NOTE:Pickles must be refrigerated at all times. They will last refrigerated for approximately two weeks.
Recipe developed for Imperial Sugar by Paula Jones @bellalimento.