BREAD AND BUTTER PICKLES

BREAD AND BUTTER PICKLES
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.