Bread and Butter Pickles

1 ½ pounds pickling cucumbers, cut into ¼ inch slices

1 ½ tablespoons pickling or kosher salt


1 large onion, peeled and thinly sliced

1 cup sugar


¼ cup brown sugar

1 cup white vinegar


½ cup apple cider vinegar


1 ½ teaspoons mustard seed


½  teaspoon celery seed


1/8 teaspoon ground turmeric

  1. Combine cucumbers and salt in a large shallow bowl; cover and refrigerate for 1 ½ hours.
  2. Rinse the salt off the cucumbers, and drain the excess water in a strainer or colander. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well.
  3. Place the cucumbers and onions in a nonreactive bowl.
  4. Combine the sugars, vinegars, mustard seed, celery seed, and turmeric in a saucepan, and bring to a simmer over medium heat. Once the sugar has dissolved, pour the hot mixture over the cucumber slices and onion, and let it rest at room temperature for 1 hour.
  5. Cover and refrigerate overnight and store in an airtight container in refrigerator for up to 4 weeks

Yield: approximately 1 quart of pickles