Bread ’ n’ Butta Pickles

Makes about 4 pints 2 1⁄ pounds cucumbers, 2 sliced 2 medium yellow onions ( about

2⁄ pound),

3 julienned 1 large red pepper ( about 1⁄ pound), julienned

2 cup salt 1⁄ 2 1 quart cider vinegar 4 cups light brown sugar 1 teaspoons ground 1⁄ 2

turmeric 1⁄ teaspoon whole cloves

2 1 tablespoon celery seeds 1 tablespoon whole

allspice 2 tablespoons mustard

seed 1 tablespoon coriander

seeds 1 1⁄ 2 teaspoons nigella seeds ( black onion seeds)

1. Place vegetables in a colander set over a bowl. Salt the veggies; let sit at least 3 hours, chilled.

2. Rinse the vegetables; drain well. Transfer to a large, heatproof bowl.

3. In a large pot, mix the vinegar, sugar and turmeric; bring to a boil.

4. In a cast- iron skillet on the stove, toast the cloves, celery seeds, allspice, mustard, coriander and nigella seeds until warm to the touch and fragrant. Use a square of cheesecloth and kitchen twine to bundle the spices into a sachet. Add the sachet to the boiling liquid.

5. Pour the boiling pickle liquid ( and sachet) over the vegetables. Weigh down the vegetables with a dinner plate to keep them submerged. Cover and store in the refrigerator for up to 8 weeks.