Bread & Butter Pickles

I have LOVED pickles for my entire life!! I remember when I was little, it was the first thing I would do when I went to my grandparents house. I'd go right to the fridge and hunt down a jar of pickles!! Well I came across this recipe for Bread & Butter Pickles and they are amazing! Super simple too!! which as you know is always a favorite of mine! Let's get started!

 

Start off with some pickling cucumbers

 

 Thinly slice your cucumbers up and toss them with some kosher salt. Cover and refrigerate for an hour an a half.

Meanwhile thinly slice some sweet onion an set aside

 

 

Move cucumbers to a colander, rinse with cold water and make sure to drain well

 

 Put back into bowl and toss with sliced onions

 

 Next mix together: white sugar, white vinegar, apple cider vinager, brown sugar, mustard seed, celery seed and ground turmeric in a sauce pan and bring to a simmer

Fill your jars or containers with the cucumbers and onion mixture

 

Bring remaining ingredient's to a simmer over medium heat until all sugars are dissolved. 

 

Now pour hot mixture evenly over jars/containers filled with cucumbers and onions.

 

Let them cool @ room temp for about an hour. Cover and refrigerate for @ least 24 hours. Of course the longer they set the better they will be ;)

 

Yield: About 4 cups of pickles
Prep Time: 3 hours
Cook Time: 5 minutes
Total Time: 3 hours

Ingredients:

5½ cups (about 1½ pounds) thinly sliced pickling cucumbers
1½ tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar
1½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric

Directions:

1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
2. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

ENJOY!!