Bread and Butter Pickles

Step 1

Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours.

Step 2

Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

Step 3

Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.

Step 4

Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour.

Step 5

Cover and refrigerate 24 hours. (If you’re really impatient, though, they taste great after only a few hours!)

Step 6

Store in an airtight container in refrigerator up to 1 month.