Old-Fashioned Bread and Butter Pickles
Ingredients
6–8 medium cucumbers, thinly sliced
1 large onion, thinly sliced
2 cups white vinegar
1½ cups sugar
1 tablespoon kosher salt
1 teaspoon mustard seeds
1 teaspoon celery seeds
½ teaspoon turmeric
½ teaspoon black peppercorns
¼ teaspoon red pepper flakes (optional)
6–8 clean mason jars
Instructions
Slice the cucumbers and onion and place them in a large bowl. Sprinkle with salt, mix well, and let sit for about 1 hour to draw out moisture.
Rinse the vegetables with cold water and drain thoroughly.
In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, peppercorns, and red pepper flakes. Bring to a gentle simmer, stirring until the sugar dissolves.
Add the cucumber and onion mixture to the hot brine and cook for 3–5 minutes, just until slightly softened but still crisp.
Carefully pack the warm pickles into mason jars and pour the hot brine over the top, leaving a little space at the rim.
Seal the jars and let them cool to room temperature, then refrigerate for at least 24 hours before eating for best flavor.
