crispy bread and butter pickles

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


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


  1. Wash and sterilize canning jars. Note: I have various sized jars but 2 pint-sized jars will work.

  2. Wash the cucumbers
  3. Slice the cucumbers into 1/4" slices
  4. Put the cucumbers in a bowl and add the salt
  5. Stir to combine and put into the refrigerator for one hour

  6. After an hour transfer the cucumbers to a colander and rinse to remove the salt
  7. Put the cucumbers back into your bowl and add the onions
  8. Make the brine by adding all the brine ingredients to a saucepan
  9. Stir and bring to a simmer, cook until the sugars are dissolved.
  10. Pour the hot brine over the cucumbers and onions and let sit in the bowl for one hour

  11. Put the pickles in the sterilized jars and refrigerate. These will stay for 3 weeks.