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Bread-and-Butter Pickles

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 16 servings (serving size: about 1/4 cup drained pickles)
This easy pickle recipe yields lots of cucumber pickles to keep on hand for picnics or snacks. Try bread-and-butter pickles on sandwiches or burgers, as a complement to field peas, or as a snack with whole-grain mustard, cheddar cheese, and crackers. Thin-skinned pickling cucumbers are essential.

Ingredients

  • 5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 pounds)
  • 1 1/2 tablespoons kosher salt
  • 1 cup thinly sliced onion
  • 1 cup sugar
  • 1 cup white vinegar
  • 1/2 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon turmeric

Nutrition Information

  • calories 18
  • caloriesfromfat 5 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.4 g
  • carbohydrate 4.4 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 168 mg
  • calcium 8 mg

How to Make It

  1. Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.

  2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.