Ingredients
- 1 ½ lbs pickling cucumbers, cut into ¼ inch slices
- 1 ½ tbsp pickling or kosher salt
- 1 large onion, peeled and thinly sliced
- 1 cup sugar
- ¼ cup brown sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- 1 ½ tsp mustard seed
- ½ tsp celery seed
- ⅛ tsp ground turmeric
Instructions
- Combine cucumbers and salt in a large shallow bowl; cover and refrigerate for 1 ½ hours.
- Rinse the salt off the cucumbers, and drain the excess water in a strainer or colander. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well.
- Place the cucumbers and onions in a nonreactive bowl.
- Combine the sugars, vinegars, mustard seed, celery seed, and turmeric in a saucepan, and bring to a simmer over medium heat. Once the sugar has dissolved, pour the hot mixture over the cucumber slices and onion, and let it rest at room temperature for 1 hour.
- Cover and refrigerate overnight and store in an airtight container in refrigerator for up to 4 weeks
Notes
Yield: approximately 1 quart of pickles
Nutrition Facts
Bread and Butter Pickles
Amount per Serving
Calories
24
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.01
g
0
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.02
g
Sodium
210
mg
9
%
Potassium
26
mg
1
%
Carbohydrates
6
g
2
%
Fiber
0.1
g
0
%
Sugar
5
g
6
%
Protein
0.1
g
0
%
Vitamin A
10
IU
0
%
Vitamin C
1
mg
1
%
Calcium
5
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.