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Bread and Butter Sweet Pickles
Crisp, tangy-sweet bread and butter pickles made with sliced pickling cucumbers, sweet onions, and a warm brine of white and apple cider vinegars with mustard seeds and turmeric. No canning required.
Bread and Butter Sweet Pickles
- Prep
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- Cook
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- Total
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- Yield
- 4 servings
Ingredients
- 5 1/2 cups(731.5g, about 1 1/2 pounds) pickling cucumbers, thinly sliced about 1/4-inch thick
- 1 1/2 tablespoonskosher salt
- 1 cup(160g) thinly sliced sweet onion
- 1 cup(200g) granulated sugar
- 1 cup(255ml) white vinegar
- 1/2 cup(119.5ml) apple cider vinegar
- 1/4 cup(55g) light brown sugar
- 1 1/2 teaspoonsmustard seeds
- 1/2 teaspooncelery seeds
- 1/8 teaspoonground turmeric
Instructions
- 1Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Transfer to a colander and rinse thoroughly under cold water. Drain well and return to the bowl. Add onion and toss with the cucumbers.
- 2Combine granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric in a medium saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- 3Pour the hot vinegar mixture over the cucumber mixture and let stand at room temperature for 1 hour. Cover and refrigerate for 24 hours, or fill jars, let cool on the counter, then store in the refrigerator. Store up to 1 month.
Notes & Tips
Salt cucumbers for 1 1/2 hours, then brine at room temperature for 1 hour before refrigerating for 24 hours. Store in an airtight container in the refrigerator up to 1 month. Source: @thebrowneyedbaker
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