Bread & Butter Pickles

Transform cucumbers into a sweet and tangy summer treat. No canning required. Refrigerator pickles are tasty and so simple to make you’ll keep them on hand all summer.



11.5 lbs pickling cucumbers, sliced 1/4″ thick

1 tbs salt

1 small onion, sliced thin

1 cup white vinegar

1/2 cup apple cider vinegar

1 cup white sugar

1/4 cup brown sugar

1 1/2 teaspoons mustard seeds

1 teaspoon whole black peppercorns

1/2 teaspoon celery seed

1/4 teaspoon ground turmeric


With a mandolin or sharp knife, slice cucumbers 1/4-inch thick. Combine sliced cucumbers and salt in a medium sized bowl. Cover and chill for 1 -2 hours. Drain cucumbers and rinse with cold water. Drain well and return to bowl. Add sliced onions and toss gently.

In a medium saucepan combine vinegars, sugars, mustard seeds, peppercorns, celery seeds, and turmeric. Bring to a boil and simmer over medium heat, stirring until the sugar dissolves.

Pour hot vinegar mixture over the cucumbers, let stand at room temperature for 1 hour. With a slotted spoon transfer the pickles and onions to glass container(s). Pour the pickling liquid evenly over the pickles until jar(s) are full. Store in refrigerator up to 1 month.