Bread and Butter Pickles

Bread and Butter Pickles

Recipe by Sandra MyersCourse: Sides, AppetizersCuisine: AmericanDifficulty: Easy


Prep time






  • 5 1/2 cups pickling cucumbers, thinly sliced

  • 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

  • 1 1/2 tablespoons Kosher salt


  • Add cucumbers in a shallow bowl. Toss with salt, cover with plastic bag and chill for 1 hour and a half.
  • Transfer cucumber into a colander and rinse thoroughly under cold water. Drain well, and return to bowl. Add in onion and mix well.
  • Gather other ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.
  • Pour vinegar mixture over cucumber mixture. Let it rest at temperature for 1 hour. Cover and refrigerate for 24 hours.
  • Remove and serve.
  • For the leftovers, store in an airtight container and keep in fridge for up to 2 weeks.
Bread and Butter Pickles
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summer is for fucking.