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Homemade Bread and Butter Pickles Homemade pickles: crunchy, sweet but not overly so, and perfectly spiced with mustard and celery seeds, coriander, and a little turmeric for color. Even if you don't like store-bought bread and butter pickles, you might like these - they went quick in our house. Use as you would normal pickles - on a sandwich with mustard or plain as a snack. 1 pound cucumbers, sliced 1/4-inch thick

1 large sweet onion, thinly sliced
1/4 cup kosher salt
1/2 cups sugar (or less)
1/2 cup apple cider vinegar or distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
1/4 teaspoon celery seed


In a medium 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. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.

Makes 4 cups of pickles, filling a 1-quart jar

Original recipe