2 UNPEALED CUCUMBERS SLICED THIN
1/4 CUP SLICED ONION
1/2t.SALT
1/4t.GROUND MUSTARD
1/4t,TUMMERICK
1/4t,CELERY SEED
1/2CUP VINEGAR
1 CUP SUGAR
MIX TOGETHER &MICORWAVE ON HIGH 5 MIN. COOL & EAT MUST KEEP IN REFRIGERATOR , THESE PICKLES ARE SO CRUNCHIE YOU WONT BELIEVE IT

thank you

thanks for the recipe, is this a real old recipe???

craftybear i dont really kinow ,i am a hairdresser and one of my customers gave it to me ,i have been making them for about 3 years ,you have to keep them cold so i cant make a lot a one time but they are easy & delicous

Wow, what an easy bread and butter pickle recipe. Thanks.

Thank you!!!

Thanks - sounds great. I'm going to try it, but I have a question:

The recipe says "ground" mustard. Does this mean the dry mustard powder or the regular spreading mustard in a jar that is made by grinding mustard seeds? Just want to be sure I use the right thing!

yes dry mustard powder

OK, thanks!

let me know how they turn out o. k.

Sounds like something else the hubby would like :lol:
Thanks a bunch!

Beacause they have to remain cold, you can't can them and eat next December, right? Just checking it is late here and I am very tired but too hot to sleep..

Som,

I have another question. I looked at the store-bought bread and butter pickles I have in the fridge, and the slices are only about 1 1/2 inches in diameter, which means they came from snall cucumbers. Did you use "pickling cucumbers" from the grocery (only 2 of them?) or did you use regular-size cucumbers, seeds and all?

Thanks,
Carol

i have used both sizes if you use small ones you have to us
e more .but the recipe is for .about 2- 6 or 7 inch cucs
and you can keep them until next dec , but you have to keep them in frig' i dont know why, 2 6-or 7 inch , makes a jar, i dont know exacialy what size jar ,i just keep all my jars pickel jars mayo jare and thats what i use

yes seeds and all

OK, thanks so much.

OK, thanks again. All I have to do now is go buy some tumeric and I'm set to go!

let me know how yours turn out we just love them it amases me that you make them so fast and they are sooooo goooood

I had some bigger cukes left they were too big for dill pickles. I sliced them and made that brine and poured over the cukes and onions. I keep them in a plastic container in the fridge....been there since September....Still as good as can be. GREAT RECIPE

So sorry - I forgot to reply!

Yes, I made them and you are so right! They are nice and crunchy, the sweet/sour balance is right one, and they really are very good. Thanks for the great recipe!

I use this recipe when I run out of my normal " canned" pickles.. I love these, thanks for sharing!

I have always used this same recipe except I don't microwave
them I just let them set in the fridge for 7 days before eating them and I always peeled mine , the family loves them.
I think I'll try it your way and see if it is any better without the wait time.Thanks for the recipe :-D :thumbup:

Thank you

Do you just microwave the brine ingredients and pour over the cucumbers or microwave the cucumbers with the brine? Thanks, Ann in TN

You can also use green or yellow squash instead of cucumbers and it'll taste just like pickles. This works great when your garden gives you more squash than you know what to do with.

I just happen to have 2 cucumbers my daughter left here over the weekend so I will give this a try.
Thanks for posting this recipe.