Bread and Butter Pickles

By vealam

Ingredients

• 2pounds2 pounds kirby cucumbers
• 1medium1 medium yellow onion (12 ounces), sliced thin
• 1/4cup1/4 cup coarse salt
• 1 1/2cups1 1/2 cups apple cider vinegar
• 3/4cup3/4 cup granulated sugar
• 1 1/4teaspoon1 1/4 teaspoon whole mustard seed
• 1/2teaspoon1/2 teaspoon ground turmeric
• 1teaspoon1 teaspoon ground celery seed

Details

Servings 1
Preparation time 120mins
Cooking time 123mins
Adapted from savorysimple.net

Preparation

Step 1

Slice the cucumbers evenly, discarding the ends, and place in a large bowl along with the yellow onion and salt. Cover the ingredients with cold water. Cover the bowl with plastic wrap and allow to sit at room temperature for 2-3 hours. Drain the cucumbers and onions in a colander, rinsing thoroughly.
In a dutch oven or large saucepan, combine the vinegar, sugar, mustard seed, turmeric and celery seed. Bring to a boil, add the cucumbers and onions, and cook for 2 minutes, stirring.
Remove from the heat, place in airtight jars and store in the refrigerator for up to 2 weeks.