Bread And Butter Pickles With Peppercorns And Turmeric Recipe

Ingredients

2 pounds Kirby cucumbers, scrubbed, ends trimmed, sliced crosswise 1/4 inch thick 

1 medium white onion, sliced 1/4 inch thick 

1 cup ice cubes 

2 tablespoons coarse salt 

2 cups apple-cider vinegar 

1 1/2 cups sugar 

3/4 teaspoon whole mustard seeds 

1/2 teaspoon celery seeds 

1/2 teaspoon whole black peppercorns 

1/4 teaspoon ground turmeric 

Preparation

In a large bowl, combine cucumbers, onion, ice cubes, and salt. Toss to combine. Let stand for 3 hours. Drain. Rinse well, and drain again.

In a medium saucepan, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to a boil. Add cucumber mixture, and return to a boil, stirring occasionally.

Ladle pickles into clean jars. Let stand until cool. Cover, and store, refrigerated, for up to 1 month.

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