Bread and Butter Pickles

• 3 pounds pickling cucumbers
• 2 tablespoons pickling salt
• Ice
• 2 teaspoons whole yellow mustard seed
• 2 teaspoons crushed red pepper flakes
• 4 cups apple cider vinegar
• 1 cup granulated sugar
• 1 teaspoon turmeric

1. Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl.
2. Toss the cucumbers with the pickling salt and cover with a thin layer of ice.
3. Set aside for 4 hours.
4. Drain, rinse and drain the cucumbers again.
5. Toss the drained cucumbers with the mustard seed and crushed red pepper.
6. Transfer to a storage container, leaving enough room for the brine.
7. Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot.
8. Brine to a boil and pour over the cucumbers.
9. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.

pickling cucumbers, pickling salt, red pepper, apple cider vinegar, sugar, turmeric

Taken from www.foodnetwork.com/recipes/bread-and-butter-pickles-recipe0.html (may not work)