A classic of American cuisine, bread and butter pickles are made by simmering thinly sliced cucumber and onion in a sweet-and-sour brine of sugar, vinegar and mustard seed. Practical enough to pack in a lunchbox, it also travels well alongside sandwiches.
Toss the sliced cucumber and onion with the salt and let them sit in a colander for 20 minutes; this draws out their excess water.
Rinse and drain the cucumbers. Bring the apple cider vinegar, sugar, mustard seed and turmeric to a boil in a pot, stirring until the sugar dissolves.
Add the cucumber and onion to the boiling brine and simmer for another 5 minutes, then fill clean jars and seal.
Let the brine cool slightly before sealing the jars, otherwise the glass may crack. The pickle needs to chill in the fridge for at least 24 hours before serving. Contains no listed allergens.
Bir su bardağı şeker bana fazla geldi, sonuç neredeyse reçel kıvamında tatlı oldu; salatalık turşusundan beklediğim ekşilik geri planda kaldı, bir dahaki sefer şekeri üçte bir azaltacağım.
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