Bread and Butter Pickles
~2 lbs cucumbers, washed and thinly sliced
~2 large white onions, cut into thin wedges
~2 tablespoons salt
~5 cups sugar
~1 1/2 cups white wine vinegar
~1 tablespoon mustard seeds
~1 teaspoon turmeric
~1/4 teaspoon cayenne pepper
1. Combine cucumbers, onion and salt in a bowl. Add enough water to cover. Let stand 2 hours. Drain thoroughly on paper towels.
2. Place sugar, vinegar, mustard seeds, turmeric and cayenne pepper in a large heavy based pan. Cook and stir over medium heat until sugar has dissolved. Add cucumber and onion mixture. Cover, reduce heat and cook gently for 10 minutes, stirring occasionally, until cucumbers are transparent. Remove from heat.
3. Cool 15 minutes. Spoon into sterilized jars and seal. Allow to stand for 1 week before using.