Here’s a classic Bread and Butter Pickles recipe—sweet, tangy, and crisp, perfect for sandwiches, burgers, or snacking:
Ingredients (makes about 4 pints)
- 6 cups thinly sliced cucumbers (about 6 medium cucumbers)
- 1 medium onion, thinly sliced
- 1 ½ tbsp kosher salt
- 1 ½ cups granulated sugar
- 1 ½ cups white vinegar
- 1 tsp mustard seeds
- ½ tsp celery seeds
- ¼ tsp turmeric
- 1/8 tsp ground black pepper
Instructions
- Salt the cucumbers and onions:
- In a large bowl, combine cucumber slices, onion, and kosher salt.
- Toss and let sit 1–2 hours. This draws out excess moisture for crisp pickles.
- Drain and rinse, then pat dry.
- Prepare the pickling brine:
- In a saucepan, combine sugar, vinegar, mustard seeds, celery seeds, turmeric, and black pepper.
- Bring to a boil, stirring until sugar dissolves.
- Combine cucumbers and brine:
- Place cucumbers and onions in sterilized jars or a heatproof bowl.
- Pour hot brine over the vegetables, making sure they’re fully submerged.
- Cool and refrigerate:
- Let pickles cool to room temperature.
- Cover and refrigerate at least 24 hours before serving for best flavor.
Tips:
- For extra crunch, soak cucumbers in ice water for 30 minutes before slicing.
- These pickles last about 2–3 months in the fridge.
- Adjust sweetness and tang to taste by adding more sugar or vinegar.
If you want, I can also give a quick stovetop version that’s ready in just a few hours instead of waiting a full day—still crisp and flavorful.
Do you want me to share that faster version?
