BREAD AND BUTTER PICKLES

BREAD AND BUTTER PICKLES

These pickles are so simple to make. Be careful... you'll want to eat the whole jar!
Course Condiments

INGREDIENTS
  1. 5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers
  2. 1 1/2 tablespoons Kosher salt
  3. 1 cup thinly sliced sweet onion
  4. 1 cup granulated white sugar
  5. 1 cup white vinegar
  6. 1/2 cup apple cider vinegar
  7. 1/4 cup packed light brown sugar
  8. 1 1/2 teaspoons mustard seeds
  9. 1/2 teaspoon celery seeds
  10. 1/8 teaspoon ground turmeric
INSTRUCTIONS
  1. 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.
  2. 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.

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