Bread and Butter Pickles
Bread and Butter PicklesCourse: SidesCuisine: AmericanDifficulty: Easy
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!)