Bread & Butter Pickles

Let's Cook

1. Step 1.

   Cut the cucumbers into ¼-inch slices using a crinkle cutter. In a large colander set over a bowl, toss the cucumber slices and onion slices with the ice and ½ cup kosher salt. Refrigerate for 6 to 12 hours to draw out moisture and ensure crisp pickles.

2. Step 2.

   After the cucumbers and onions have rested, rinse them thoroughly under cold water to remove excess salt, then drain well.

3. Step 3.

   While the cucumbers and onions are draining, prepare the pickling liquid: In a large stockpot over high heat, combine 4 cups apple cider vinegar, 3 cups sugar, ½ cup cold water, ¼ cup yellow mustard seeds, 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon crushed red pepper flakes, 2 teaspoons celery seed, and 2 teaspoons ground turmeric. Bring to a boil, stirring to dissolve the sugar and salt. Boil for 2 minutes, then remove from heat and let the liquid cool to room temperature.

4. Step 4.

   Divide the drained cucumbers and onions evenly among four 1-quart glass jars. Pour the cooled pickling liquid over the vegetables, covering them completely. Seal the jars with lids and refrigerate. For best flavor, let the pickles sit for at least 1 week before eating. They will keep for up to 1 month.