Bread & Butter Pickles
by Susan Ritchie-Hubbard
5 cups sliced seedless cucumbers (I used a mandolin, 1/4-inch slice)
1 large sweet onion, halved and thinly sliced
1 Tablespoon, plus 1 teaspoon Turmeric Salt
1 1/2 cups crushed ice
1 1/4 cups apple cider vinegar
3/4 cup, plus 2 Tablespoons granular sugar
1/4 teaspoon Turmeric Salt
1/4 teaspoon ground turmeric
2 teaspoons good quality pickling spice (I used Penzey’s)
Combine the cucumber, onion and Turmeric Salt in a large bowl. Add the crushed ice and place a smaller bowl on top weighed down with either kitchen bricks (I have two standing by wrapped in foil, or a gym weight that weighs 5 pounds.) Let stand for 2 1/2 to 3 hours. Transfer the cucumber and onion to a colander and rinse thoroughly. Both the cucumber and onion will have absorbed the turmeric from the salt.
Preheat the oven to 275°F. In a large heavy bottom sauce pan, add the cucumber and onion, vinegar, sugar, Turmeric Salt, turmeric and pickling spice. Over medium heat, bring to just under a boil. As soon as you see it about to boil, remove the pan from the heat.
I will tell you, these pickles will last up to 2 months in the refrigerator, but you will be making more before time is up!