Ingredients
Scale
- Cucumbers (4-6 inches long) 4 pounds
- White Vinegar 5 cups
- Granulated Sugar 5 cups
- Pickling Salt 1/4 cup
- Yellow Mustard Seeds 2 tablespoons
- Celery Seeds 1 tablespoon
- Ground Turmeric 1 teaspoon
- Onion, thinly sliced 1 large
Instructions
- Step 1: Wash and slice the cucumbers into 1/4-inch thick slices. Slice the onion thinly. Combine the cucumber and onion slices in a large bowl.
- Step 2: In a large saucepan, combine the vinegar, sugar, pickling salt, mustard seeds, celery seeds, and turmeric. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar and salt are dissolved.
- Step 3: Pour the hot vinegar mixture over the cucumber and onion slices. Stir gently to ensure all the vegetables are coated.
- Step 4: Cover the bowl and let it sit at room temperature for at least 4 hours, or preferably overnight, stirring occasionally.
- Step 5: Pack the cucumber and onion mixture into sterilized jars, leaving 1/2 inch of headspace.
- Step 6: Process the filled jars in a boiling water bath for 10 minutes. Remove the jars and let them cool completely. Check the seals before storing.
Notes
- For best flavor, allow the pickles to mellow in the refrigerator for at least a week after processing.
- Bread and butter pickles are not typically reheated; enjoy them cold straight from the jar!
- Serve these sweet and tangy pickles alongside grilled cheese sandwiches, pulled pork, or charcuterie boards.
- Chef's tip: For a spicier kick, add a pinch of red pepper flakes to the brine while it simmers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American