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  Recipe Home » Canning » MW Bread & Butter Pickles
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  MW Bread & Butter Pickles
  Category: Canning
  Author: Pitmaster
  Date: 3/17/2020
  Hits: 428
3 pounds crisp cucumbers , sliced 1/4-inch thick
1/2 medium sweet onion , very thinly sliced
1/4 cup kosher salt or sea salt
2 cups white vinegar
1/4 cup cider vinegar
1/2 cup water
1 cup sugar
1/4 cup llight brown sugar
2 tablespoons mustard seeds
1 teaspoon celery seeds
1 teaspoon tumeric
Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting).
Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight. (in a rush? let dry at least 4 hours)
The next day, combine the vinegars, water, sugars, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil.
Fill your sterilized canning jars with the cucumbers and onions, leaving about 1/2-inch space from the top of the jars. Pour the vinegar mixture over the cucumbers and onions to fill the jars. Seal the jars according to manufacturer's instructions.
Store in the refrigerator and allow to sit for several days before opening to allow the flavors to fully develop. (3-4 days minimum...)

Best served chilled.
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