Bread and Butter Pickles

Ingredients

1 pound cucumbers sliced 1/4-inch thick — “pickling” or kirby cucumbers work best here

1 large sweet onion thinly sliced

1/4 cup Diamond Kosher salt

1/2 to 3/4 cups sugar see note above

1/2 cup distilled white vinegar

1/4 teaspoons ground turmeric

1 tablespoon mustard seeds

1 tablespoon coriander seeds if ground, use 1 teaspoon

1/4 teaspoon celery seed

Equipment

medium bowl

pot

Directions

In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.