Bread and butter pickles really are a happy marriage of sweet and tangy flavors thanks to hearty doses of sugar and cider vinegar. I serve these pickles on the side of every sandwich at BarBacon, and they really are one of my favorite things to make and eat.
In a large bowl, combine the cucumbers, onion, salt, and ice cubes and let sit at room temperature for 2 hours. Transfer the cucumber mixture to a colander and rinse thoroughly under cold water. Drain well and return to the bowl.
Put the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a medium saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves, about 3 minutes. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature for 1 hour. Cover and refrigerate for 24 hours. The pickles will keep, in an airtight container in the refrigerator, for up to 1 month.
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