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.
bread and butter pickles, pickles,
12 oz. Mason Jars
1 1/2 - 2
I used 8 cucumbers
use to your taste
brown sugar, packed
apple cider vinegar
Wash and sterilize canning jars. Note: I have various sized jars but 12 ounce-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 cover with the brine and refrigerate. These will stay for 3 weeks.
These are refrigerator pickles so they are not hot packed.
One Hot Oven provides approximate nutritional information as a courtesy and cannot guarantee the accuracy for any recipe on this blog.