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Easy Bread & Butter Pickles

  • 4 cups or 2 pints
  • Mins
    Prep Time
  • Mins
    Cook Time

I've never pickled a thing before I made these sweet & sour pickles. You don't have to use the water bath system of canning to preserve these, because they'll probably disappear pretty fast. Either way, you only need five ingredients, not counting the cucumbers. You can adjust the sweetness of the pickles (which I did), or simply add more sugar if you like them much sweeter. Thanks to Smitten Kitten for sharing this recipe. I'd better hurry up and make more, before pickling or "Kirby" cucumber season is over!


Makes 4 cups of pickles, filling a 1-quart jar
1 pound cucumbers, sliced ¼-inch thick — “pickling” or kirby cucumbers work best here
1 large sweet onion, thinly sliced
¼ cup Diamond Kosher salt [Updated: Why Diamond? Read this first.]
½ to ¾ cups sugar (see note above)
½ cup distilled white vinegar
¼ teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
¼ teaspoon celery seed

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