A delightful twist on the classic bread and butter pickle, perfect for adding a burst of flavor to your meals.
Slice the cucumbers and onions thinly and layer them in a large bowl, sprinkling salt between the layers.
Use a mandoline slicer for even and thin slices.
Let the salted vegetables sit for an hour, then rinse them thoroughly under cold water and drain.
Rinsing removes excess salt, ensuring the pickles aren't overly salty.
In a saucepan, combine vinegar, sugar, celery seed, and mustard seed. Heat gently until the sugar dissolves, then bring to a boil for 3 minutes.
Stir constantly to prevent the sugar from burning.
Pack the cucumbers and onions into sterilized jars, then pour the hot brine over them, ensuring the vegetables are fully submerged.
Leave a small gap at the top of the jar to allow for expansion.
Seal the jars tightly and store in a cool, dark place for at least two weeks before consuming.
The longer you let the pickles sit, the more flavorful they become.
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