Skip to content

Bread and Butter Pickles

Bread and Butter Pickles

🍽 Serves ⏲ Total Time
16 1.10 days

🧂 Ingredients

  • 🍎 1.5 lbs pickling cucumbers sliced ¼-inch thick (which is about 5.5 cups)
  • 🍎 1.5 Tbsp 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
  • 🌱 1.5 tsp mustard seeds
  • 🌰 0.5 tsp (1 g) celery seeds
  • 🍛 0.12 tsp ground turmeric

🍳 Cookware

  • 1 bowl
  • 1 colander
  • 1 bowl
  • 1 bowl
  • 1 medium saucepan
  • 1 airtight container

📝 Instructions

Step 1

Combine pickling cucumbers sliced ¼-inch thick (which is about 5.5 cups) and coarse salt in a large, shallow bowl; cover and chill 1.5 hours.

Step 2

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

Step 3

Add thinly sliced sweet onion to the bowl and toss with the cucumbers.

Step 4

Combine the granulated sugar, white vinegar, apple cider vinegar, light 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 5

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

Step 6

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

Step 7

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

🔗 Source