Classic Bread and Butter Pickles Recipe
Prep Time:
25 hours, 15 minutes
Cook Time:
5 minutes
Servings:
12 Servings
Ingredients
  • 2 pounds pickling cucumbers
  • 1 ½ tablespoons kosher salt
  • ½ sweet onion
  • 1 cup white sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • 1 ½ teaspoons mustard seeds
  • ½ teaspoon celery seed
  • ¼ teaspoon turmeric
Directions
  1. Slice the cucumbers into ¼-inch slices using a mandolin or cutting by hand.
  2. In a large bowl, combine the cucumbers and salt. Put in the fridge for one hour then rinse well in a colander. Drain them in the sink for a few minutes then transfer them to a large bowl. Slice the onion and add it to the bowl with the cucumbers.
  3. In a medium pot, combine the sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, and turmeric. Cook on medium heat for 5 minutes.
  4. Fill two 32-ounce jars with the cucumber onion mixture. Then pour in the brine. Let the jars cool for about 1 hour, then put the lids on and put in the refrigerator for at least 24 hours before eating.