BREAD & BUTTER PICKLES
5½ cups (1-1/2 pounds) thinly sliced pickling cucumbers
1½ 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 packed light brown sugar
1½ teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric
Combine the cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move the cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return the cucumbers to bowl. Add the onion to the bowl.
Combine the sugar and the remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour the hot vinegar mixture over the 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.
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!)
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