Bread and Butter Pickles

1. 1

   Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl.

2. 2

   Toss the cucumbers with the pickling salt and cover with a thin layer of ice.

3. 3

   Set aside for 4 hours.

4. 4

   Drain, rinse and drain the cucumbers again.

5. 5

   Toss the drained cucumbers with the mustard seed and crushed red pepper.

6. 6

   Transfer to a storage container, leaving enough room for the brine.

7. 7

   Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot.

8. 8

   Brine to a boil and pour over the cucumbers.

9. 9

   Let cool to room temperature before storing in a refrigerator for 3 weeks before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.