Bread and Butter Pickles

I'm not one to love pickles, but I do enjoy ones that are homemade, especially when they have onions in them! I liked the idea of these because there isn't a complete canning process involved. Not to say that I wouldn't love to can things in the future, but at the moment I just don't know how yet.

Bread and Butter Pickles
Recipe from Brown Eyed Baker

5 1/2 cups thinly sliced pickling cucumbers
1 1/2 tablespoons kosher salt
1 cup thinly sliced onion
1 cup granulated sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon turmeric

  • Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. 
  • Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. 
  • Add onion to the bowl and toss with the cucumbers.
  • Combine the sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. 
  • Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.



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