Bread and Butter Pickles

🥘 Ingredients

• & 1/2 pounds pickling cucumbers ( , sliced 1/4-inch thick (about 5 & 1/2 cups)) 1
• & 1/2 tablespoons coarse salt 1
• thinly sliced sweet onion 1 cup
• granulated sugar 1 cup
• white vinegar 1 cup
• apple cider vinegar ½ cup
• light brown sugar ¼ cup
• & 1/2 teaspoons mustard seeds 1
• celery seeds ½ teaspoon
• ground turmeric 0.12 teaspoon
• granulated
• white
• apple
• celery
• ground

1. 1

   & 1/2 pounds pickling cucumbers ( , sliced 1/4-inch thick (about 5 & 1/2 cups)) & 1/2 tablespoons coarse salt thinly sliced sweet onion granulated sugar white vinegar apple cider vinegar light brown sugar & 1/2 teaspoons mustard seeds celery seeds ground turmeric
2. 2

   Combine cucumbers and salt in a large, shallow bowl ; cover and chill for 1 & 1/2 hours.
3. 3

   Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl .
4. 4

   Add onion to the bowl and toss with the cucumbers.
5. 5

   Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan ; bring to a simmer over medium heat, stirring until the sugar dissolves.
6. 6

   Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour.
7. 7

   Cover and refrigerate 24 hours. (If you’re really impatient, though, they taste great after only a few hours!)
8. 8

   Store in an airtight container in refrigerator up to 1 month.