Bread and Butter Pickles

By bnpolley

Ingredients

• 5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 lbs or 7-8 if medium size)
• 1 1/2 tablespoon kosher salt
• 1 cup thinly sliced onion
• 1 cup sugar
• 1 cup white vinegar
• 1/2 cup cider vinegar
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons mustard seed
• 1/2 teaspoon celery seeds
• 1/8 teaspoon turmeric

Preparation

Step 1

Combine cucumbers and salt in a large bowl: cover and chill 1 ½ hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl and add onion.

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 a room temperature 1 hour. Cover and refrigerate 24 hrs. Store in an airtight container in refrigerator for up to 2 weeks. Note – I keep them longer than that and, you can add the old pickling juice to the new batch.