BREAD AND BUTTER PICKLES

INGREDIENTS

 3 pounds (1.36 kg) crisp cucumbers , sliced 1/4-inch thick

 1/2 medium (0.5) onion , thinly sliced
 1/4 cup (75 g) kosher salt or sea salt
 2 cups (480 ml) white vinegar
 1/2 cup (120 ml) water
 1 cup (200 g) sugar
 2 Tablespoons (30 ml)mustard seeds
 1 teaspoon (5 ml) celery seeds
 1 teaspoon (5 ml) turmeric

1 Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt
and let stand for 1-2 hours (the cucumbers will release a lot of water during salting).
2 In a colander, thoroughly rinse the salt off the cucumbers and onions.
3 Place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of
paper towels and let dry overnight.
4 The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large
saucepan. Heat to a boil, cook until sugar is completely dissolved, and then remove from heat.
5 Pack your sterilized canning jars with the cucumbers and onions, leaving about 1/2-inch space from the
top of the jars.
6 Pour the vinegar mixture over the cucumbers and onions to fill the jars. Seal the jars according to
manufacturer's instructions.
After the hot vinegar mix is poured over the cucumbers, turn the jars upside down to keep the hot liquid
touching the inside of the lid for about 15-20 minutes.
Then after flipping right-side up and allowing to cool, the lids will give their little pop down, indicating it
is sealed. When done this way, we always keep them stored in the fridge.)
Store in the refrigerator and allow to sit for several days before opening to allow the flavors to fully
develop. Best served chilled.