crispy bread and butter pickles
Print

Bread and Butter Pickles

These are your classic bread and butter pickles. Flavored with mustard seed, celery seed and tumeric these pickles retain a bit of a crunch. You will love them.
Servings 2 jars
Author onehotoven.com

Ingredients

Cucumber Ingredients

  • 1 1/2 - 2 pounds pickling cucumber I used 8 cucumbers
  • 1 1/2 tbls. kosher salt
  • 1 small onion sliced use to your taste

Brine Ingredients

  • 1 cups of white sugar
  • 1/2 cup packed brown sugar
  • 1 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 2 tbls. mustard seeds
  • 3/4 tsp. celery seeds
  • 1/4 tsp. tumeric

Instructions

  • Wash and sterilize canning jars. Note: I have various sized jars but 2 pint-sized jars will work.
  • Wash the cucumbers
  • Slice the cucumbers into 1/4" slices
  • Put the cucumbers in a bowl and add the salt
  • Stir to combine and put into the refrigerator for one hour
  • After an hour transfer the cucumbers to a colander and rinse to remove the salt
  • Put the cucumbers back into your bowl and add the onions
  • Make the brine by adding all the brine ingredients to a saucepan
  • Stir and bring to a simmer, cook until the sugars are dissolved.
  • Pour the hot brine over the cucumbers and onions and let sit in the bowl for one hour
  • Put the pickles in the sterilized jars and refrigerate. These will stay for 3 weeks.