Onion Breath B & B Pickles

Our cucumber plants are pretty much exploding with fruit, so I finally had to find a decent refrigerator pickle recipe in order to use them up, and found one on Cooks.com that I tweaked a little. I knew my husband and I both loved bread and butter pickles, so I finally found one that sounded good. And I got to use up some green peppers from our garden as well. Jake’s the only who eats them in our family, and we’ve got tons growing. So here’s what I did:

These keep for a long time in the fridge, but I don't think they'll last that long.

12 cukes
2 onions, sliced
1 green pepper, sliced into strips
2 c. sugar
1 tsp. turmeric
3 c. vinegar
1 tsp. mustard seed
2 tbsp. salt
1 tsp. celery seed
1 tsp. salt
Put 2 tablespoons of salt over sliced pickles. Let stand 1 hour, drain. Combine vinegar, sugar, celery seed, mustard seed, salt and turmeric. Bring to boil. Cool and pour over cucumbers, onions, and peppers that have been layered in jars. Refrigerate. Let stand 1 week before serving.
Oh my, these are superb, especially if you like a little kick in your pickles. Next time I might add just a little more sugar, but I don’t know. I don’t really like sweet pickles, but these could you just a little more…maybe. Oh, but they’re awesome! However, Naomi says they’re too sweet for her; she likes dill pickles instead. So, maybe they don’t need more sugar. And maybe I need to make bunch of dill pickles. How I wish I had lots of jars so my fridge isn’t overloaded.