We call these bucket pickles because of how we make them but they're also known as bread and butter pickles, sweet pickles or sweet mustard pickles too. My favourite way to eat these is on a plain saltine cracker with a piece of marble cheese!
They're so easy to make and at this time of year when there's cucumbers growing all over the place they're a great way to use them up so they don't go to waste.
This recipe came from my Mom (Nana) and she's been making them for years this way, add more or less onions depending on your preference and feel free to add other veggies too, it's a versatile recipe.
Nana’s Bucket Pickles
Unpeeled cucumbers, sliced
2 large white onions (or more or less), sliced (plus other veggies like cauliflower and carrots if you’d like)
3 cups white sugar
3 cups vinegar
1 tsp mustard seed
1 tsp celery seed
1 tsp turmeric
2 tbsp pickling salt
Slice all your cucumbers and onions and layer them in the ice cream pail. You can also add things like cauliflower and carrots to make a pickle mix as long as cucumbers make up about 75% of the veggie mix and it all fits in one pail.
Get the other ingredients going in a saucepan on the stove and bring to a slow rolling boil to dissolve sugar and salt. The turmeric makes it that awesome golden colour, it looks and smells so good!
Once everything is dissolved and mixed well, pour the brine over the pail of veg and put the lid on. Sit it in the fridge right away and stir it once a day until all the cucumbers and onions have turned a golden colour. Enjoy! XO, Kim.