Bread and Butter Pickles

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Bread and Butter Pickles
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Makes: 6 servings adjust
{{--This recipe is one of hundreds I've clipped over the years and am now organizing on Kitchen Monki. I have tried to be as true as I can be to the original and always cite the original recipe source and link (for the search engine rankings). If you are the original author and object to its posting, please contact me/Kitchen Monki and it will be taken down.--}}

Directions

Ingredients

  • 1 pound Pickling Cucumber (Gherkin)
  • 1 large Sweet Onion, thinly sliced
  • 1⁄4 cup Kosher Salt

Step 1

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.

Ingredients

  • 3⁄4 cup Sugar, ... this recipe called for one cup but I reduced my batch to 3/4 cup... I will still reduce it to a 1/2 cup next time...
  • 1⁄2 cup Distilled White Vinegar
  • 1⁄4 teaspoon Ground Turmeric
  • 1 tablespoon Mustard Seed
  • 1 Whole Coriander Seeds, if ground, use 1 teaspoon
  • 1⁄4 Celery Seeds

Step 2

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.
 

Step 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.
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