With the current bounty in our garden I've been on the search for recipes, and as soon as I found this one I jumped on it and made it immediately. My husband and I both love bread and butter pickles. We put them on sandwiches and eat them right out of the container. They are both sweet and savory, and have remained crunchy in the refrigerator for a week. They are almost gone, and I will make more.
If you're not sure if you like this type of pickle, it's sort of a hard flavor to describe. You get the vinegar flavor but it's sweet also, the celery seed definitely adds another layer of flavor but isn't overpowering. The onions aren't strong at all, they mesh perfectly with the cucumbers. The turmeric turns the pickles the golden color.
This recipe is nice because unlike dill pickle recipes, you can have these in about 24 hours. If you're impatient like me, this is heaven.
I will make sure to have a container of these pickles in my refrigerator at all times this summer.
Bread and Butter Pickles
Recipe from Brown Eyed Baker
- 5 1/2 cups (about 1 1/2 pounds) thinly sliced cucumbers
- 1 1/2 Tbsp kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated sugar
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/4 cup light brown sugar
- 1 1/2 tsp mustard seeds
- 1/2 tsp celery seeds
- 1/8 tsp ground turmeric
- Combine the sliced cucumbers and the salt in a small bowl. Refrigerate for 1 1/2 hours. Drain the water, rinse well and return to the bowl.
- Add the onion slices and mix well.
- Combine the remaining ingredients in a medium saucepan and heat to a simmer over medium heat, stir until the sugar dissolves.
- Pour the hot vinegar mixture over the cucumber and onions and let sit for 1 hour.
- Refrigerate for 24 hours in a covered bowl.
- Keep in an airtight container for two weeks.