Description
These easy homemade Bread and Butter Pickles are sweet, tangy, and perfectly crunchy. They’re the perfect topping for burgers and sandwiches or a delicious snack straight from the jar.
Ingredients
- 1 1/2 pounds pickling cucumbers, sliced 1/4-inch thick (about 5 1/2 cups)
- 1 1/2 tablespoons coarse salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated sugar
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/8 teaspoon ground turmeric
Instructions
- Combine the sliced cucumbers and coarse salt in a large shallow bowl. Cover and refrigerate for 1 1/2 hours.
- Transfer the cucumbers to a colander, rinse thoroughly under cold water, drain well, and return them to the bowl.
- Add the sliced sweet onion and toss to combine.
- In a medium saucepan, combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric. Bring to a gentle simmer, stirring until the sugar dissolves.
- Pour the hot vinegar mixture over the cucumber and onion mixture. Let stand at room temperature for 1 hour.
- Cover and refrigerate for 24 hours before serving for the best flavor.
- Store the pickles in an airtight container in the refrigerator for up to 1 month.
Notes
- These refrigerator pickles are not shelf-stable and must be kept refrigerated.
- For the best flavor, allow the pickles to chill for a full 24 hours before serving.
- Sugar substitutes have not been tested in this recipe.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Refrigerator Pickling
- Cuisine: American