BREAD AND BUTTER REFRIGERATOR PICKLES

           3 cups vinegar               1 tsp dry mustard
           3 cups sugar                 1 tsp turmeric
           ¼ cup salt                   2 large onions, sliced
           1 tsp celery seed            3 lbs cucumber, sliced
           ¼ tsp mustard seed           

Put the vinegar, sugar, salt, celery and mustard seed, dry mustard, and turmeric into a gallon jar and shake well to mix. Add the onion and cucumber, shake again, and place in refrigerator. Stir or shake once a day for the next three days. It will be ready in three to four days and keep indefinitely in the refrigerator.

Can be halved for a half-gallon or 1.5 liter jar.

Adapted from “Fruitport Bicentennial Cook Book” (1975). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!