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Bread and Butter
Pickles
INGREDIENTS:
5 1/2 cups (1 1/2 pounds) thinly sliced pickling
cucumbers
1 1/2 tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric

DIRECTIONS:
Combine cucumbers and salt in a large, shallow
bowl; cover and chill 1 1/2 hours. Move
cucumbers into a colander
and rinse thoroughly under cold water. Drain
well, and return cucumbers to bowl. Add onion
to the bowl.
Combine sugar and remaining ingredients in a
medium saucepan; bring to a simmer over
medium heat, stirring until sugar dissolves. Pour
hot vinegar mixture over cucumber mixture; let
stand at room temperature 1 hour. Cover and
refrigerate 24 hours. Store in an airtight
container in refrigerator up to 2 weeks.
NOTE:
Don't cut the cucumbers too terribly thin. You
want them to have a little bit of crunch to them!
You may find that your cucumbers are already
ready to sample within just a few hours of
marinating in the pickling liquid (rather than
waiting an entire 24 hours!)
Pickling cucumbers look shorter and fatter
than regular cucumbers.
It's great to have a garnishing knife too, but
not necessary.
   
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