Bread & Butter Pickles

Nothing better than homemade pickles. These bread and butter pickles are a little sweet, and little tart -- perfect for snacking or on a sandwich. If you'd like, you can process these and can them.
Photo by Margie K.
Adapted from google.com

PREP TIME

25

minutes

TOTAL TIME

145

minutes

SERVINGS

1

servings

PREP TIME

25

minutes

TOTAL TIME

145

minutes

SERVINGS

1

servings

Adapted from google.com

Ingredients

  • 1

    pound cucumbers, sliced crosswise into 1/8 inch slices

  • 1

    medium onion, halved and sliced thin

  • 1

    tablespoon kosher salt

  • 1

    cup cider vinegar

  • 3/4

    cup sugar

  • 1/2

    teaspoon yellow mustard seeds

  • 1/4

    teaspoon celery seeds

  • 1/8

    teaspoon ground turmeric

Directions

Toss sliced cucumbers, salt and onion in colander set over a bowl. Let stand one hour. Discard drained liquid. Bring vinegar, sugar, mustard seeds, celery seeds and turmeric to boil in a large saucepan. Reduce heat to low, add cucumbers and onions, press to submerge in liquid. Cover and cook until cucumbers turn a dullish olive-brown color, about 5 minutes. Transfer entire pan contents to a glass bowl. Refrigerate, uncovered, at least two hours before serving. (Pickles can be refrigerated in covered container for up to two weeks.)

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