Bread & Butter Pickles
September is a busy month for home gardeners. One popular crop is cucumbers. Here's a great Bread & Butter Pickles recipe for you to enjoy.
Ingredients
- 8 medium cucumbers, washed and thinly sliced
- 2 tbsp. sea salt, or as needed
- 2 large white onions, peeled, thinly sliced and then halved (Lyonnaise cut) tips & tricks
- 2 cups granulated sugar
- 2 cups white vinegar
- 2 tsp. mustard seeds
- 2 tsp. celery seeds
- 1 tsp. dry mustard
- 1/2 tsp. ground turmeric
Directions
- Wash the cucumbers thoroughly before slicing them using a mandolin.
- In a large bowl, add sliced cucumbers and cover with salt; set aside for 3 hours.
- Transfer the cucumbers into a colander and drain well; add to a large bowl.
- Using a mandolin, slice onions and add the cucumbers; stir to combine.
- In a large saucepan over medium heat, combine white vinegar, sugar, mustard seeds, celery seeds, dry mustard and turmeric. Stir mixture until sugar dissolves. Add cucumber mixture and bring to a boil; remove from the heat.
- Using a slotted spoon, transfer pickles to sterilized jars and pour vinegar mixture all the way to the top, leaving ½-inch of head space.
- Seal and transfer the jars to a water bath; process for 5 minutes.
- Remove the jars from the water and let pickled cucumbers rest for a week.