Bread and Butter Pickles


  • 5½ cups (1½ pounds) thinly sliced pickling cucumbers
  • 1½ tablespoons Kosher salt
  • 1 cup thinly sliced sweet onion
  • 1 cup granulated white sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • ¼ cup packed light brown sugar
  • 1½ teaspoons mustard seeds
  • ½ teaspoon celery seeds
  • ⅛ teaspoon ground turmeric


  1. Combine the cucumbers and salt in a large, shallow bowl; cover and chill 1½ 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.
  2. 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!)


Serving: 1serving (1/4 cup) | Calories: 76kcal | Carbohydrates: 17g | Sodium: 657mg | Potassium: 84mg | Sugar: 16g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.2mg

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