A delightful twist on the classic bread and butter pickles, perfect for snacking or as a topping.
Slice the cucumbers and onions thinly and place them in a large bowl.
Using a mandoline slicer can help achieve uniform slices for even pickling.
Sprinkle the salt over the vegetables, mix well, and let sit for 2 hours.
Cover the bowl with a plate and place a weight on top to press the vegetables slightly.
Rinse the vegetables thoroughly under cold water and drain well using a colander.
Ensure all excess salt is rinsed off to avoid overly salty pickles.
Combine the vinegar, sugar, turmeric, celery seed, and mustard seed in a large pot and bring to a simmer.
Stir the mixture until the sugar is completely dissolved for a smooth brine.
Add the drained vegetables to the pot and heat gently for 5 minutes without boiling.
Stir occasionally to ensure the vegetables are evenly coated with the brine.
Pack the vegetables and brine into sterilized jars, seal tightly, and let cool.
Leave a small gap at the top of each jar to allow for expansion during storage.
Store the jars in a cool, dark place for at least 24 hours before serving.
For the best flavor, let the pickles sit for a week before opening.
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