bread and butter pickles

By beandip

Ingredients

• 5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
• 1 1/2 Tablespoons kosher salt
• 1 cup thinly sliced sweet onion
• 1 cup granulated white sugar
• 1 cup white vinegar
• 1/2 cup apple cider vinegar
• 1/4 cup light brown sugar (packed)
• 1 1/2 teaspoons mustard seeds
• 1/2 teaspoon celery seeds
• 1/8 teaspoon ground turmeric

Preparation

Step 1

1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.

2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.