Bread and butter pickles II

Ingredients

• 12 medium pickling cucumbers
• 1/2 cup sugar
• 1/3 cup kosher salt
• 1 1/4 tbsp mustard seed
• 1 bay leaf
• 2 cup coconut vinegar
• 1 1/2 cup distilled white vinegar
• 1 cup water
• 1 1/2 tbsp turmeric
• 1 tbsp mustard seed
• 1/2 cup apple cider vinegar
• unfiltered

Instructions

1. Boil the liquids, except apple cider vinegar.
2. Slice the cucumbers
3. Add to a sterilized jar, I used 46 ounce jar, sugar, bay leaf, turmeric, salt, mustard seed, and sliced cucumbers.
4. Pour hot vinegar solution over the cucumber chips.
5. Top off with apple cider vinegar.
6. Put lid on jar.
7. As it cools it will cause a suction and it will seal.
8. Let sit 2 weeks refrigerate after opening.
9. Last as long as regular pickles.