Bread and butter pickles are sweet pickled cucumbers, often crinkle/zig-zag into rounds, and are soft and delicious in burgers and chopped roughly to add into homemade potato salad. 
1.8kg (4lbs) pickling cucumbers
2 cups thinly sliced onion
4 teaspoons pickling salt
3 cups apple cider vinegar
2 cups sugar
1 teaspoon ground turmeric
2 1/2 teaspoons coriander seeds (or celery seeds)
1 1/2 tablespoons yellow mustard seeds
  1. 3-4 hours prior: wash pickling cucumbers, drain. Trim ends and discard. Slice into rounds using crinkle (zig-zag) cutter 1/4 inch (0.5cm) thick. Prepare onion slices. Place cucumbers and onion in a bowl, add salt and stir to distribute. Place into a large sieve and place over bowl. Refrigerate 3-4 hours.
  2. Prepare jars by covering in water and boiling for 10 minutes.
  3. Combine the vinegar, sugar and turmeric in a pan. Dissolve over medium heat, whisking occasionally, until sugar has dissolved. Bring to a boil.
  4. Drain pickle slices/onion slices, rinsing well to remove excess salt. Pack tightly into jars to 1/2 inch (1cm) headspace. 
  5. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal. 
  6. Once pickle/onion slices are packed into jars, add 1/2 a teaspoon of coriander seeds (or celery seeds) and 1 teaspoon yellow mustard seeds into each pint (2 cup capacity) jar. Ladle hot pickling solution over the top to 1/2 inch headspace. Remove bubbles, wipe rims and seal. 
  7. Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
  8. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
  • Cut into rounds (circles), sandwich slices (long horizontal slices) or spears (icicles)

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