Go Back
Print
homemade bread & butter pickles

homemade bread & butter pickles

Adapted from Cooking Light

Not-too-sweet; full of flavor & crunch. Perfect addition to your sandwich spread.

Servings 2 1/2 quarts
Author Rosemary Stelmach

Ingredients

  • 8 cups pickling cucumbers, thinly sliced at 1/8-inch (3 to 3 1/2 pounds)
  • 3 tablespoons kosher salt
  • 1 cup onion, thinly sliced at 1/8-inch (5 ounces)
  • 1 cup granulated sugar
  • 1 cup white vinegar
  • 1/2 cup cider vinegar
  • 1/4 cup packed dark brown sugar
  • 3 teaspoons mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon turmeric

Instructions

  1. Combine sliced cucumbers and salt in a large bowl; cover and chill for 1 1/2 hours.  Transfer cucumbers to a large colander; rinse under cold water and drain.  Return cucumbers to the large bowl and add the sliced onions.

  2. In a medium saucepan, combine sugar and remaining ingredients.  Bring to a simmer over medium heat, stirring until sugar dissolves.  Pour hot vinegar mixture over the cucumbers and onions.  Gently mix and let stand at room temperature for 1 hour.

  3. Cover and refrigerate for 24 hours before serving.  Store in an airtight container in the refrigerator for up to 2 weeks.