Oh, how my daddy loves bread and butter pickles.
So, for his birthday this year, I decided to home-make some pickles.
Surprisingly easy and really really tasty, they were a hit!
Bread and Butter Pickles
Makes one gallon jar, or 4 quarts, or 8 pints
Store the pickles in an airtight container for up to three weeks in the fridge.Adapted from Smitten Kitchen
4 pounds kirby cucumbers, sliced 1/4-inch thick
3 large sweet onions, thinly sliced
1 cup kosher salt
2 cups sugar
2 cups distilled white vinegar
1 teaspoon ground turmeric
1/4 cup mustard seeds
1/4 cup coriander seeds (or 1 Tablespoon ground)
3 teaspoons celery seed
In a large bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions, but leave any remaining ice. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. Pack lightly into jars. They will begin tasting pickled in just a couple hours!