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Bread and Butter Pickles

Tangy-sweet refrigerator pickles that add flavor and crunch to sandwiches, burgers, and salads.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 cups
Course: Condiments, Pickles
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Pickling Ingredients
  • 5.5 cups thinly sliced pickling cucumbers pick firm ones for crisp pickles.
  • 1.5 tablespoons kosher salt for drawing moisture.
  • 1 cup thinly sliced sweet onion adds mellow bite.
Brine Ingredients
  • 1 cup granulated sugar the main sweetener.
  • 1 cup white vinegar bright acidity.
  • 0.5 cup apple cider vinegar a touch of fruitiness.
  • 0.25 cup light brown sugar rounds the flavor.
  • 1.5 teaspoons mustard seeds for a mild pop.
  • 0.5 teaspoon celery seeds classic in bread-and-butter style.
  • 0.125 teaspoon ground turmeric for color and a subtle earthiness.

Method
 

Preparation
  1. Combine cucumbers and kosher salt in a large shallow bowl, cover, and chill for 1 1/2 hours to draw out moisture.
  2. Move cucumbers to a colander, rinse thoroughly under cold water, and drain well. Return to the bowl.
  3. Toss in the thinly sliced onion and mix until just combined.
Brine Making
  1. In a medium saucepan, combine granulated sugar, white vinegar, apple cider vinegar, light brown sugar, mustard seeds, celery seeds, and ground turmeric. Bring to a simmer over medium heat, stirring until sugars dissolve.
  2. Pour the hot vinegar mixture over the cucumber and onion mix. Let it stand at room temperature for 1 hour, then cover and refrigerate for 24 hours.
Storage
  1. Keep in an airtight container in the refrigerator for up to 2 weeks.

Notes

Rinse cucumbers well after salting to avoid excess saltiness. Let the jar rest for 24 hours before serving for the best flavors.