Servings: Makes approximately 3 jars
Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes

Ingredients

• 5 cups thinly sliced cucumbers
• 1 medium onion, thinly sliced
• 2 tablespoons salt
• 2 cups white vinegar
• 1 cup granulated sugar
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon black peppercorns

Instructions

Wash and slice the cucumbers into thin rounds. Peel and thinly slice the onion. Place both vegetables in a large bowl and sprinkle with salt.

Cover the cucumbers with ice cubes and let them sit for approximately one hour. This process removes excess moisture and helps create crisp pickles.

Drain the vegetables thoroughly and rinse them lightly under cold water. Pat dry using paper towels.

In a large saucepan, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and black peppercorns. Stir continuously over medium heat until the sugar has completely dissolved.

Add the cucumbers and onions to the saucepan and bring the mixture to a gentle simmer. Cook for approximately five minutes, stirring occasionally.

Remove from the heat and carefully transfer the pickles and hot brine into sterilized jars.

Allow the jars to cool completely before refrigerating. For the best flavor, let the pickles rest overnight before serving.

These sweet and tangy bread and butter pickles are excellent with burgers, sandwiches, grilled meats, and charcuterie boards.

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