It’s that time of the year when I like to make homemade pickles. It’s one of my favorite things to do. It’s therapeutic & so rewarding when you get to eat them! They are so yummy! I love all pickles, but the bread & butter variety are my favorite! It’s a little time consuming, but worth the effort. Hope you enjoy them!
5 1/2 cups pickling cucumbers, sliced thinly
1 1/2 TBSPNS kosher salt
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar
1 1/2 tspns. mustard seeds
1/2 tsp. celery seeds
1/8 tsp. ground turmeric
1) Combine thinly sliced cucumbers and salt in a large shallow bowl; cover and chill 1 1/2 hours. Place cucumbers in colander and rinse thoroughly under cold water. Drain well, and place cucumbers back in bowl. Add onion to the bowl and toss with the cucumbers.
2) Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric in a saucepan; bring to a simmer over medium heat, stirring until the sugars dissolve.
3) Pour the hot vinegar mixture over the cucumbers & onions; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in a sterilized mason jar. The pickles will last up to a month. Keep refrigerated.