Bread & Butter Pickles
Making your own pickles is so much easier than you think. These Bread & Butter Pickles are so worth the effort and my favorite kind of pickle
Servings 8 people
Calories 50kcal
Ingredients
- 2 Whole English cucumbers sliced
- 1 Whole Medium yellow onion sliced
- 1/4 Cup Pickling salt
- 1 Cup Sugar
- 1 Tbsp Mustard seed
- 1 Tsp Ground celery use celery seeds if you have them
- 1 Tsp Turmeric
- 1/2 Tsp Black peppercorns
- 3 Cups Apple cider vinegar
- 1 Bunch Ice enough to cover pickles
Instructions
- Note that I was not preserving my pickles, so I am not sharing how to can in this post. In the recipe note section, I have left a link to Grow a Good Life blog that I found this recipe.
- Wash the cucumbers, and then cut into approximately 1/4-inch slices using a mandoline. Peel and thinly slice the onions again using the mandoline. Combine the cucumbers and onions a large bowl. Next, pour the pickling salt over the top of the cucumbers and onions. Mix well, cover with ice, and let stand for 3 hours.
- In a large pot, combine sugar, mustard seed, ground celery, turmeric, peppercorns, and vinegar. Bring to a boil and immediately turn off the flame.
- Meanwhile, drain and rinse the cucumber and onion mixture under water. Next, add them to the large pot and return to boil. Reduce heat and cook for a few minutes. Carefully pour the pickle and liquid into mason jars with tight fitting lids.
- Put in the fridge for at least eight hours and overnight. They are ready to eat. You can certainly let them soak for a few days to get more flavor. Serve and enjoy.
Notes
Adapted from Grow a Good Life - httpss://growagoodlife.com/bread-and-butter-pickles/
Nutrition is an estimate per serving.
Nutrition
Calories: 50kcal | Carbohydrates: 12g | Protein: 1g