Ingredients for One Quart of Fresh Pack Bread and Butter Pickles:
4 C. sliced cucumbers sliced about 1/8" thick
1 sweet onion sliced as above
2 C. white wine vinegar or 2 C. white vinegar
3/4 C. sugar
1/4 C. kosher salt
1 t. mustard seed
1 t. celery seed
2 bay leaves
Slice the cucumbers and onions into a nonreactive container and set aside. Pour the remaining ingredients into a medium sized nonreactive sauce pan and bring to a boil stirring until the salt and sugar are dissolved.
Pour the hot brine over the vegetables and stir together well. Let cool to room temperature and pack into a clean one quart jar and screw on the lid. Store in the refrigerator. Will keep well for a month refrigerated.
Discard any remaining brine. Yield 1 quart.