Simple Recipes for Every Day
Bread & Butter Pickles
- Serves: 20
- Prep Time: 10 min
- Cook Time: 5 min
Ingredients
- ½ sweet onion, cut into ½-inch-thick slices
- 1½ pounds pickling cucumbers, cut into ¼-inch-thick rounds
- 2-3 garlic cloves, smashed, plus more to taste
- 1 tablespoon mustard seeds
- 1 tablespoon mixed whole peppercorns
- ½ teaspoon celery seed
- 1½ cups distilled white vinegar
- ¾ cup raw apple cider vinegar
- ½ cup distilled water, plus more if needed
- 1 teaspoon turmeric
- 1 cup granulated sugar
- 1½ tablespoons kosher salt
Ingredients
- ½ sweet onion, cut into ½-inch-thick slices
- 1½ pounds pickling cucumbers, cut into ¼-inch-thick rounds
- 2-3 garlic cloves, smashed, plus more to taste
- 1 tablespoon mustard seeds
- 1 tablespoon mixed whole peppercorns
- ½ teaspoon celery seed
- 1½ cups distilled white vinegar
- ¾ cup raw apple cider vinegar
- ½ cup distilled water, plus more if needed
- 1 teaspoon turmeric
- 1 cup granulated sugar
- 1½ tablespoons kosher salt
Method
Divide the sliced onion, cucumbers, and garlic between 2 (32 ounce) airtight jars.
Crush the mustard seeds, peppercorns, and celery seeds together in a mortar and pestle or resealable plastic bag.
Place the crushed spices, vinegar, water, turmeric, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium-high heat and cook, stirring, until the sugar dissolves, about 5 minutes. Allow the pickling liquid to cool slightly, then ladle it into the jars to completely submerge the cucumbers, being careful to disperse the solids as evenly as possible. Fill the jars to the top with boiling water, if needed.
Let cool uncovered at room temperature for about 30 mins, then seal the jars and place in the refrigerator for at least 24 hours. Store the pickles in the refrigerator for up to 2 weeks.