Lightly sweetened and fragrant from mustard seeds, celery seed and turmeric, these bread and butter pickles are a summer delight.
When I received a large quantity of kirby cucumbers in last week’s CSA basket, I immediately knew what I would be making with them. I’ve always liked pickles, but I LOVE bread and butter pickles. There’s something so satisfying about their sweet and acidic flavors. They’re a great way to add some crunch and sweetness to a sandwich (such as these pulled pork sliders) or served as a simple summer snack.
I find that some bread and butter pickle recipes use way too much sugar. This version is sweet without being cloying. I use 3/4 cup granulated sugar for 1 1/2 quarts of pickles and I suspect that the sugar quantity could be cut down even further without sacrificing the flavor.
Mustard seed and celery salt provide a wonderful flavor and turmeric gives the onions a lovely yellow hue. I don’t bother canning these pickles since we go through them so quickly but you can certainly do so. Without canning these will stay good in the refrigerator for up to 2 weeks.
Bread and Butter Pickles
- 2 pounds kirby cucumbers
- 1 medium yellow onion (12 ounces), sliced thin
- 1/4 cup coarse salt
- 1 1/2 cups apple cider vinegar
- 3/4 cup granulated sugar
- 1 1/4 teaspoon whole mustard seed
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground celery seed
- Slice the cucumbers evenly, discarding the ends, and place in a large bowl along with the yellow onion and salt. Cover the ingredients with cold water. Cover the bowl with plastic wrap and allow to sit at room temperature for 2-3 hours. Drain the cucumbers and onions in a colander, rinsing thoroughly.
- In a dutch oven or large saucepan, combine the vinegar, sugar, mustard seed, turmeric and celery seed. Bring to a boil, add the cucumbers and onions, and cook for 2 minutes, stirring.
- Remove from the heat, place in airtight jars and store in the refrigerator for up to 2 weeks.
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