Bread and butter pickles

  • 1 pound cucumbers, sliced ¼-inch thick — “pickling” or kirby cucumbers work best here
  • 1 onion, thinly sliced
  • ¼ cup Diamond Kosher salt 
  • ½ cup sugar
  • ½ cup distilled white vinegar or apple cider vinegar, or mix of both
  • ¼ teaspoons ground turmeric
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds (if ground, use 1 teaspoon)
  • ¼ teaspoon celery seed
  1. In a colander set over a bowl, combine the cucumbers, onion and salt. Mix well. Let stand at room temperature for two hours. Drain cucumbers and onions.
  2. In a pot, bring sugar, vinegar and spices to a boil. Add veggies to vinegar mixture and bring almost back to a boil. Remove from heat and cool. 
  3. 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.