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Bread and Butter Pickles

Bread and Butter Pickles - Kitchen Joy
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  • Prep Time: 20 minutes
  • Total Time: 24 hours
  • Yield: About 5 cups 1x

Ingredients

Units Scale
  • 1 pound cucumbers, sliced 1/4-inch thick (small pickling/salad cucumbers work best)
  • 1 large sweet onion, thinly sliced
  • 1/4 cup Diamond Kosher salt
  • 2/3 cup sugar
  • 1/2 cup distilled white vinegar
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds (if ground, use 1 teaspoon)
  • 1/4 teaspoon celery seed

Instructions

  1. In a medium bowl, combine the cucumbers, onion and salt. Mix well.
  2. Cover the mixture with ice. Let stand at room temperature for 2 hours.
  4. In a pot, bring sugar, vinegar and spices to a boil.
  5. Remove the ice and drain the cucumbers and onion.
  6. Add cucumbers and onion to vinegar mixture and bring almost back to a boil.
  7. Remove from heat and cool before dividing into jars.
  8. Refrigerate 24 hours before serving.
  9. Store pickles in an airtight container in the refrigerator for up to three weeks.

Notes

Adapted from Smitten Kitchen

Find it online: https://kitchenjoyblog.com/bread-and-butter-pickles/