Bread and Butter pickles

In our garden every year you will find a wide variety of vegetables.  Cucumbers have always been a staple in our backyard and you can be assured that a jar of these pickles made from those cucumbers can be found in our refrigerator year round.  The good thing about this recipe is that you can find cucumbers all year in any supermarket and no canning is required. 

Ingredients:

• 8 pickling cucumbers (sliced to your desired thickness)
• 1 white onion (sliced thinly)
• 3 tablespoons kosher salt
• 2 cups light brown sugar
• 2 cups white vinegar
• 1 cup apple cider vinegar
• 4 teaspoons celery seeds
• 4 teaspoons mustard seeds

Preparation:

1. Place cucumbers and onions into a large bowl and toss with salt.  Cover and chill in refrigerator overnight.
2. Place cucumbers and onions into a colander and rinse off excess salt.  Return cucumbers and onions to original bowl.
3. In a small saucepan, combine remaining ingredients and heat over medium heat until sugar is dissolved.  Let the brine cool.  Pour the brine over the top of the cucumbers and onions and place the bowl into the refrigerator.  Allow one week to marinade. Place into jars and keep refridgerated.

Chef’s note:  Finely chopping a handful of these pickles will make a great relish if the need arises.