Bread & Butter Pickles
This is a basic pickle recipe that makes enough for 2 large jars. They're sweet, tangy, and keep in the fridge for weeks - I always have a jar going because they're wicked simple to make.
Ingredients
Ingredients (~10 cups)
- 1/2 sweet onion cut into 1/2-inch-thick slices
- 1 lb pickling cucumbers cut into 1/4-inch-thick rounds
- 2 garlic cloves smashed
- 3/4 Tbsp mustard seeds
- 3/4 Tbsp mixed whole peppercorns
- 1/2 tsp celery seed
- 1 cup distilled white vinegar
- 1/2 cup raw apple cider vinegar
- 1/3 cup distilled water plus more if needed
- 3/4 tsp turmeric
- 3/4 cup granulated sugar
- 1 Tbsp kosher salt
Instructions
- Slice onion and cucumbers, divide between 2 (32 ounce) jars with smashed garlic.
- Crush mustard seeds, peppercorns, and celery seeds.
- Combine crushed spices, vinegars, water, turmeric, sugar, and salt in saucepan.
- Boil mixture for 5 minutes until sugar dissolves.
- Let brine cool 2-3 minutes, then ladle into jars to cover vegetables.
- Add boiling water if needed to fully submerge ingredients.
- Cool jars at room temperature for 30 minutes.
- Seal and refrigerate for 24 hours before eating.
Notes
Pickles keep in refrigerator up to 2 weeks.
Did you make this recipe?Let me know how you liked it below!