Quick & Sweet “Bread and Butter” Pickles

  • 1 pound cucumbers, sliced 1/4-inch thick — “pickling” or kirby cucumbers work best here
  • 1 large sweet onion, thinly sliced
  • 1/4 cup Kosher salt
  • 1/2 to 3/4 cups sugar or honey
  • 1 cup apple cider vinegar
  • 1/4 tsp ground turmeric
  • 1 Tbsp mustard seeds
  • 1 Tbsp coriander seeds
  • 1/4 tsp celery seed

Makes 4 cups of pickles, filling a 1-quart jar

Place cucumbers, onion, and salt in a colander set over bowl. Let stand 1 hour. Discard drained liquid. Place cucumber and onions in a large stainless steel or heat proof glass bowl.  Bring the vinegar, sugar, mustard seeds, celery seeds, turmeric and crushed red pepper to boil in a large saucepan. Pour the boiling liquid over the cucumbers.  Press all the cukes down into the liquid, using a weighted bowl to hold them down if necessary. Let mixture sit until room temp and then refrigerate, uncovered, for at least 2 hours before serving. (Pickles can be refrigerated in covered container for up to 2 weeks or processed in jars for long term storing)

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