Bread and Butter Pickles

These are my absolute favorite pickles. I have always loved bread and butter pickles since I was little, but these are so much better than store-bought. We very much enjoyed them when we were out on a picnic at the lake yesterday.

Bread and Butter Pickles

Credit: SmittenKitchen.com

Ingredients:

1 pound cucumbers, sliced 1/4-inch thick- “pickling” or kirby cucumbers work best

1 large sweet onion, thinly sliced

¼ cup Diamond Kosher salt

½ to ¾ cups sugar

½ cup distilled white vinegar

¼ teaspoon ground turmeric

1 tablespoon mustard seeds

1 tablespoon coriander seeds (if ground, use 1 teaspoon)

¼ teaspoon celery seed

Directions:

In a medium bowl, combine the cucumbers, onion and salt. Mix well.

Cover the mixture with ice. Let stand at room temperature for 2 hours.

In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onion. Add to vinegar mixture and bring almost back to a boil.

Remove from heat and cool. 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.