Bread & Butter Pickles
Nothing better than homemade pickles. These bread and butter pickles are a little sweet, and little tart -- perfect for snacking or on a sandwich. If you'd like, you can process these and can them.
- 1 pound cucumbers, sliced crosswise into 1/8 inch slices
- 1 medium onion, halved and sliced thin
- 1 tablespoon kosher salt
- 1 cup cider vinegar
- 3/4 cup sugar
- 1/2 teaspoon yellow mustard seeds
- 1/4 teaspoon celery seeds
- 1/8 teaspoon ground turmeric
Preparation time 25mins
Cooking time 145mins
Adapted from google.com
Toss sliced cucumbers, salt and onion in colander set over a bowl. Let stand one hour. Discard drained liquid.
Bring vinegar, sugar, mustard seeds, celery seeds and turmeric to boil in a large saucepan. Reduce heat to low, add cucumbers and onions, press to submerge in liquid. Cover and cook until cucumbers turn a dullish olive-brown color, about 5 minutes.
Transfer entire pan contents to a glass bowl. Refrigerate, uncovered, at least two hours before serving. (Pickles can be refrigerated in covered container for up to two weeks.)