Chef John's Bread and Butter Pickles

Ingredients

• 2 pounds small pickling cucumbers
• 1 cup thinly sliced onion
• 1/2 cup salt
• 3 1/2 cups white vinegar
• 1/3 cup granulated sugar
• 2 tablespoons mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon ground turmeric

Directions

1. Wash the cucumbers and slice them into 1/4-inch thick slices.
2. In a large bowl, combine the cucumber slices, onion, and salt. Stir to combine and let sit for 2 hours.
3. Drain the cucumber mixture in a colander and rinse with cold water. Press the cucumbers to remove any excess liquid.
4. In a large saucepan, combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, stirring to dissolve the sugar.
5. Add the cucumber mixture to the saucepan and reduce the heat to low. Simmer for 10 minutes, stirring occasionally.
6. Transfer the pickles to clean jars and let cool to room temperature. Refrigerate for at least 24 hours before serving.

Interesting Facts

• Bread and Butter pickles are a classic, American recipe.
• This recipe does not require any canning or special equipment.
• The pickles can be stored in the refrigerator for up to two weeks.