½ tsp turmeric (not optional folks, turmeric makes your pickles that gorgeous pickle-ish colour)
12 whole cloves
12 allspice berries
2 pounds cucumber, sliced ¼” thick (about 2 English cucumbers)
2 medium onions, thinly sliced
Instructions
combine the sugar, vinegar, salt, mustard seeds, turmeric, cloves and allspice in a large saucepan and bring to a boil, stirring to dissolve the sugar and salt (photo 1, 2 and 3)
add the cucumbers and onions, and simmer over medium heat, stirring occasionally, until the cucumbers darken (5 minutes or so) (photo 4)
spoon the pickles and the juice into mason jars (this recipe makes about two litres) (photo 5 and 6)
let the cool on the countertop and then store in the refrigerator
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2015/08/22/bread-and-butter-pickles-recipe/