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Bread and Butter Pickles

Bread and Butter Pickles

🍽 Serves ⏲ Total Time
16 0 minutes

🧂 Ingredients

  • 🍎 1 amp; ½ pounds pickling cucumbers ( , sliced ¼-inch thick (about 5 & ½ cups))
  • 🍎 1 amp; ½ tablespoons coarse salt
  • 🍵 1 cup (240 g) thinly sliced sweet onion
  • 🍬 1 cup (198 g) granulated sugar
  • 🥡 1 cup (106 g) white vinegar
  • 🍎 0.5 cup (140 g) apple cider vinegar
  • 🍬 0.25 cup (53 g) light brown sugar
  • 🍎 1 amp; ½ teaspoons mustard seeds
  • 🌰 0.5 teaspoon (1 g) celery seeds
  • 🍛 0.12 teaspoon ground turmeric
  • 🍬 1 granulated
  • 🫘 1 white
  • 🍎 1 apple
  • 🥬 1 celery
  • 🍎 1 ground

🍳 Cookware

  • 1 bowl
  • 1 colander
  • 1 bowl
  • 1 bowl
  • 1 saucepan

📝 Instructions

Step 1

amp; ½ pounds pickling cucumbers ( , sliced ¼-inch thick (about 5 & ½ cups)) amp; ½ tablespoons coarse salt thinly sliced sweet onion granulated sugar white vinegar apple cider vinegar light brown sugar amp; ½ teaspoons mustard seeds celery seeds ground turmeric

Step 2

Combine cucumbers and salt in a large, shallow bowl; cover and chill for 1 & ½ hours.

Step 3

Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl.

Step 4

Add onion to the bowl and toss with the cucumbers.

Step 5

Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.

Step 6

Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour.

Step 7

Cover and refrigerate 24 hours. (If you’re really impatient, though, they taste great after only a few hours!)

Step 8

Store in an airtight container in refrigerator up to 1 month.

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