Bread & Butter Pickles
 
Prep time
Total time
 
Ingredients
  • 1½ lbs. thinly sliced pickling cucumbers
  • 1½ Tbl. kosher salt
  • 1 cup thinly sliced sweet onion
  • 1 cup granulated white sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • ¼ cup light brown sugar
  • 1½ tsp. mustard seeds
  • ½ tsp. celery seeds
  • ⅛ tsp. turmeric
Instructions
  1. Place cucumbers in a large bowl and toss with salt; cover and refrigerate for 1 hour. Transfer to a colander and rinse under cold water to remove the salt. Drain well and return to bowl; add sliced onion.
  2. In a medium saucepan combine sugars, vinegars and remaining ingredients. Bring to a simmer over medium heat, stirring until sugar is dissolved. Pour hot pickling liquid over cucumbers and onions. Allow to sit at room temperature for 1 hour.
  3. Transfer pickles to covered jars and refrigerate for 24 hours. Store refrigerated for up to two weeks.
Recipe by Lemony Thyme at http://www.lemonythyme.com/bread-butter-pickles/