Bread and Butter Pickles
Bread and Butter Pickles
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  • 1 cup cider vinegar
  • 1/2 cup water
  • 3-4 small fresh bay leaves
  • 1 tablespoon mustard seed
  • 1 tablespoon coriander seed
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons sea salt
  • 1/2 cup sugar
  • 2 ribs celery, chopped with leafy tops
  • 1 small onion, sliced and separated into rings
  • 1 English (seedless) cucumber (1 pound), sliced 1/4-inch-thick rounds
  • A few sprigs of dill and parsley

Heat the vinegar, water, bay leaves, seeds, turmeric, salt and sugar over medium-high heat. Bring to a low boil; stir to dissolve the sugar.

Layer the celery, onion, cucumber, dill and parsley in a glass or plastic airtight container. Cover with hot brine; chill until ready to serve.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit

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