A New Trick Up My Sleeve

So I've decided that, seeing as how I have every Sunday off with this new job, I will be attempting something new each and every week. Whether it be cooking, baking, crafts, organization, etc., it will be something incredibly new to add to my list of achievements. I began this thought process last weekend, because the "cooking" I choose has to sit for a week before it can be eaten. That's right, you guessed it. Pickles! A lady that I volunteer with at the Jeffco Library gave me a recipe for 5 day Refrigerator Bread and Butter pickles. I've included the recipe!

One of the simplest recipes I've ever had to follow. Chop some onions and cucumbers into thin slices. You'll need a quart mason jar, though I only had 2 pints. Works just the same!

From there, mix all of the spices, sugar, and vinegar into a large mixing bowl. I used the 4 cup measuring bowl because of the convenience of the pour spout.

Stack the cucumbers and onions into the jar(s), pour the liquid mix over everything evenly, and seal them up! I was so anxious to eat them that I had to write the date on the jars so I wasn't tempted to eat them too early. Refrigerate for five days! And let me tell you, some of the best pickles I've ever eaten. Still very crispy, but incredibly flavorful! Something so simple should definitely be attempted by everyone!

 Refrigerator Pickles
Slice 1 onion in quart jar 
Fill jar with thinly sliced, unpeeled cucumbers 
Mix the following in a bowl:
- 1 1/4 teaspoon pickling salt (or Kosher salt) 
- 1 cup vinegar 
- 1 cup sugar 
- 1/2 teaspoon turmeric 
- 1/2 teaspoon mustard seed 
- 1/2 teaspoon celery seed 
Stir and pour over cucumbers & onions 
Keep refrigerated & let stand for at least five days.