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Bread And Butter Pickles

Bread N' Butter Pickles

These are the pickles I make when the cucumber plants go nuts in the garden. Sweet, tangy, with that classic crunch - they're perfect on burgers or just eaten straight from the jar while standing at the fridge.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Marrying Time: 1 day
Total Time: 1 day 25 minutes

Ingredients

  • 2.5 lbs cucumbers
  • 1 cup white vinegar
  • 1/2 cup rice vinegar
  • 1 cup granulated sugar
  • 1/3 cup light brown sugar
  • 3/4 tablespoon sea salt
  • 1 tablespoon yellow mustard seed
  • 3/4 teaspoon celery seed
  • 1/8 teaspoon ground turmeric
  • 1/2 cup yellow onion thinly sliced (optional)

Instructions

  • Slice cucumbers into 1/4" thick rounds using mandoline or knife.
  • Layer onions and tightly packed cucumber slices in clean pint jars.
  • Combine vinegars, sugars, salt, mustard seed, celery seed, and turmeric in pot.
  • Heat brine over medium-high, stirring until sugar dissolves and small bubbles form, about 5 minutes.
  • Pour hot brine into jars leaving 1/2" headspace.
  • Press cucumbers down with fork to ensure they're fully submerged.
  • Seal jars and refrigerate.
  • Let pickle minimum 3 hours, best after 24-48 hours.
  • Keeps several months refrigerated.