Bread & Butter Pickles

Start by thinly slicing the onions and placing them in a large saucepan. Add vinegar, sugar, mustard seed, turmeric, and salt to the saucepan. Stir the ingredients to dissolve the sugar. Gently bring the mixture to a simmer.

While the onions are coming to a simmer, thinly slice the cucumber. Add the cucumber slices to the simmering onion mix and gently stir to combine. Bring the mixture back to a simmer, turning occasionally to ensure even mixing of the onions and cucumber. Once it reaches a simmer, turn off the heat. The cucumbers should still appear vibrant.

While the mixture is hot, bottle the pickles into sterile jars for pantry storage. Alternatively, let it cool and store in containers in the fridge; they will remain fresh for months. If you have a mandoline, it's a handy tool for thinly slicing both the onions and cucumber.