iBread And Butter Pickles

1. Wash 4 clean pint jars, lids, and rings. Set up a boiling-water canner with a rack and enough water to cover jars by 1–2 inches; bring to a simmer (180°F) and keep jars hot in the canner.

2. Scrub the pickling cucumbers, trim 1/8 inch from ends, and slice into 0.25-inch rounds; peel and halve the yellow onion, then slice thinly.

3. In a large nonreactive bowl, combine the cucumber and onion slices with the pickling salt and ice cubes; toss well, cover, and let stand 2 hours to draw out moisture and keep crisp.

4. In a nonreactive pot, combine the apple cider vinegar (5% acidity), granulated sugar, mustard seeds, celery seeds, and ground turmeric; bring to a boil over medium-high heat, stirring until the sugar dissolves, 3–5 minutes.

5. Drain and rinse the vegetables under cold water to remove excess salt, then drain thoroughly; add the drained vegetables to the boiling brine, return just to a simmer, and heat 1–2 minutes until hot but still crisp.

6. Working one jar at a time, pack the hot vegetables into hot jars and ladle brine over them, leaving 0.5 inch headspace; remove air bubbles, adjust headspace, and wipe rims clean.

7. Apply lids and rings until fingertip-tight. Place jars in the boiling-water canner, ensuring water covers them by 1–2 inches. Bring to a vigorous boil and process 10 minutes, then turn off heat and let jars rest in the water 5 minutes.

8. Transfer jars to a towel-lined surface; cool undisturbed 12–24 hours. Check seals (lids should be concave and not flex). Store sealed jars in a cool, dark place up to 1 year; refrigerate any unsealed jars and use within 1 month. For best flavor, wait 1 week before opening.