Bread and Butter Pickles 2

By RoketJSquerl

Yield: About 4 cups of picklesPrep Time: 20 min + marinating timeCook Time: 5 min

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

Details

Adapted from recipegirl.com

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.

Tips:
*Don't cut the cucumbers too terribly thin. You want them to have a little bit of crunch to them!
*You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)

Nutritional Information per serving:
Serving size: 1/4 cup (drained)
Calories per serving: 18
Fat per serving: .1g
Saturated Fat per serving: 0g
Fiber per serving: .5g
Protein per serving: .4g
Cholesterol per serving: 0mg
Carbohydrates per serving: 4.4g