Bread and Butter Pickles

Bread and Butter Pickles

Recipe by LyndaCourse: SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



These pickles are so simple to make. Be careful… you’ll want to eat the whole jar!


  • 5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers

  • 1 1/2 tablespoons Kosher salt

  • 1 cup thinly sliced sweet onion

  • 1 cup granulated white sugar

  • 1 cup white vinegar

  • 1/2 cup apple cider vinegar

  • 1/4 cup packed light brown sugar

  • 1 1/2 teaspoons mustard seeds

  • 1/2 teaspoon celery seeds

  • 1/8 teaspoon ground turmeric


  • Combine the cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move the cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return the cucumbers to bowl. Add the onion to the bowl.
  • Combine the sugar and the remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour the hot vinegar mixture over the cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.


  • Don’t cut the cucumbers too terribly thin. You want them to have a little bit of crunch to them!
    You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)
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