Name: Bread and Butter Pickles
Ingredients: 2 lbs (900 g) pickling cucumbers, thinly sliced; 1 medium yellow onion, thinly sliced; 2 cloves garlic, thinly sliced; 2 tablespoons kosher salt; 1 teaspoon celery seeds; 1 teaspoon mustard seeds; ½ teaspoon whole black peppercorns; ½ teaspoon ground turmeric; ½ teaspoon red pepper flakes, optional; 1½ cups white vinegar; ½ cup apple cider vinegar; 1 cup granulated sugar; ½ cup water

Ingredients

Scale

This recipe uses a classic combination of cucumbers, onion, warm spices, and a sweet-tangy vinegar brine. Here’s what you’ll need:

For the Pickles

2 lbs (900 g) pickling cucumbers, thinly sliced
1 medium yellow onion, thinly sliced
2 cloves garlic, thinly sliced
2 tablespoons kosher salt
1 teaspoon celery seeds
1 teaspoon mustard seeds
½ teaspoon whole black peppercorns
½ teaspoon ground turmeric
½ teaspoon red pepper flakes, optional

For the Pickling Brine

1½ cups white vinegar
½ cup apple cider vinegar
1 cup granulated sugar
½ cup water

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Instructions

This recipe involves a key salting step to ensure crisp pickles, followed by a quick simmer and chill to develop that classic sweet-tangy flavor.

Step 1: Salt the Cucumbers and Onions

Place the sliced cucumbers and onions in a large bowl. Sprinkle with the kosher salt and gently toss to coat evenly.

Step 2: Refrigerate to Draw Out Moisture

Cover the bowl and refrigerate for 1 to 2 hours. This step is essential for achieving that classic crisp bread and butter pickle texture — the salt draws out excess moisture from the cucumbers and onions, firming up their texture and preventing the finished pickles from becoming watery or limp.

Step 3: Drain and Rinse

Drain the cucumbers and onions thoroughly, then rinse under cold water to remove excess salt. Drain again well before proceeding.

Step 4: Build the Brine

In a saucepan, combine the white vinegar, apple cider vinegar, sugar, water, celery seeds, mustard seeds, black peppercorns, turmeric, and red pepper flakes (if using).

Step 5: Simmer the Brine

Bring the brine to a gentle simmer, stirring until the sugar fully dissolves.

Step 6: Add the Vegetables to the Brine

Add the drained cucumbers, onions, and sliced garlic to the hot brine. Heat gently for 2 to 3 minutes, without allowing the mixture to boil vigorously, just enough to warm the vegetables through and begin the pickling process.

Step 7: Transfer to Jars

Transfer the pickles and onions into clean glass jars.

Step 8: Pour the Brine

Pour the hot brine over the vegetables in the jars, making sure they are completely covered.

Step 9: Cool

Let the jars cool to room temperature on the counter, then seal and refrigerate. This helps prevent thermal shock and ensures safe, gradual cooling.

Step 10: Let the Flavor Develop

For the best flavor, refrigerate for at least 24 hours before serving. This resting period allows the cucumbers and onions to fully absorb the sweet, tangy brine.