Ingredients

  • 5 ½ cups thinly sliced pickling cucumbers (1 ½ lb)
  • 1 ½ tablespoons kosher salt
  • 1 cup thinly sliced onions
  • 1 cup sugar
  • 1 cup white vinegar
  • ½ cup cider vinegar
  • ¼ cup packed brown sugar
  • 1 ½ tsp mustard seed
  • ½ tsp celery seed
  • 1/8 tsp turmeric

Barb’s Bread and Butter Pickles

Side Dish

Cooking Instructions

Barb’s Bread and Butter Pickles
1. Combine cucumbers and salt. Cover for 1 ½ hours. Drain. Rinse with cold water. Drain. Add onions. 2. Mix together the rest of the ingredients in a sauce pan. Stir on the stove top on low heat until the sugar is dissolved. Pour over the cucumber and onion mixture. Let stand at room temperature for one hour. Refrigerate at least 24 hours.