Bread & Butter Pickles

By margiekyle

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.

Ingredients

• 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

Step 1

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.)