• 2 lbs. small/pickling cucumbers
• 2 TBSP salt
• 1 cup (75 g) thinly sliced sweet onion (or substitute with other onion)
• 1 cup sugar
• 1/3 cup brown sugar
• 1.5 cups white vinegar
• 1 cup apple cider vinegar
• 2 tsp mustard seeds
• 1 tsp celery seeds
• 1/4 tsp turmeric powder

OPTIONAL: 1/4 tsp whole coriander seeds5 allspice berries5 cloves1 bay leaf; For spicy bread & butters: 1-2 jalapenos (or more), slice

Wash and then slice cucumbers into 1/4” slices

In a large bowl, gently mix the salt and the cucumber slices evenly. Allow to sit for about 1.5 hours. (Covering with plastic wrap recommended)

After the allotted time, strain and then thoroughly rinse the cucumbers. Place them back in the mixing bowl and add the sliced onions.

Combine all the spices into a mortar and pestle and lightly crush. (Or you can place in a plastic bag and lightly crush with a rolling pin.) The bay leaf can be kept whole or crushed by hand.

In the saucepan, add the white and apple cider vinegar and the white and brown sugar. Heat on medium heat and stir until the sugar is dissolved.

Add all the spices to the saucepan, reduce the heat and simmer for a few minutes, stirring occasionally. Just before pouring the brine over the cucumbers, bring the brine to a low boil.

Place the cucumber/onion mix in a half gallon jar (or divide between two quart jars if needed). Slowly pour the heated brine mixture over the cucumbers and allow to stand for one hour.

Transfer to the refrigerator and allow at least 1-2 days before opening. (Full flavor penetration will be after several days to a week but they’re tasty even after a day if you don’t have the time or patience.)