Bread and Butter Pickles
Yields: 7 cups
6 cups thinly sliced Pickling or English Cucumbers
2 cups thinly sliced White Onions
1 ¼ cups Sugar
1 ½ cup White Vinegar
½ teaspoon Himalayan Salt
½ teaspoon Mustard Seeds
½ teaspoon Celery Seeds
½ teaspoon ground Tumeric
In a glass bowl, alternately layer the sliced Cucumbers and White Onions.
In a medium saucepan, combine the Sugar, Vinegar, Himalayan Salt, Mustard Seeds, Celery Seeds, and ground Tumeric. Bring to boiling, stirring until Sugar is dissolved.
Pour this mixture over the Cucumbers and White Onions.
Allow to cool. You may want to put a weight, like a saucer, on top to make sure Cucumber and White Onions stay completely immersed.
Put in tightly sealed glass jar(s) and refrigerate at least 24 hours before serving. Store up to 1 month in refrigerator.