Dill pickles are amazing crunchy creations but every now and then you just want something sweet. So what’s a girl to do when you find amazing cucumbers on sale at the farm stand but you’re not wanting something sour? You can make this simple recipe for bread and butter pickles. Yup, it’s so easy to make that you’re going to want to do it too.
I only made a small serving because I’m the only one in my house that likes bread and butter pickles. I obviously live with weirdos. I didn’t make dill pickles because there aren’t enough cucumbers in the world to keep my daughter stocked with dill pickles. But these are the perfect pickles to place on a hot hamburger or to snack on during the spring and summer.
Pair them with a thick slice of ham and some yummy cheese and you might just find yourself in heaven.
Start by washing your cucumbers and slicing them to your desired thickness. I wanted them kinda thick which will keep them a little crunchier. When making pickles it’s important to know that the thicker the object remains, the crunchier it usually remains.
I love my crinkle cut knife and I use it all the time. It’s so easy to use and is actually faster to me than using a regular knife. If you cut cucumbers, squash or zucchini a lot you need to get one!
Once you have your cucumbers ready, place them in the washed jar that you’re going to pickle them in. Thinly slice a few pieces of white onion and add it to the jar.
Prepare the pickling liquid in the recipe below and while it’s still hot, pour it into the jar.
Seal the jar and let cool on the counter for an hour.
After the jar has cooled, place in the fridge for at least 24 hours but 48 hours will be better if you can wait that long.
- 1 1/2 cups sliced cucumbers
- kosher salt
- 1/4 cup sliced onions
- 1 cup white sugar
- 1 cup vinegar
- 1/2 cup apple cider vinegar
- 1/2 tsp. peppercorns
- 1/2 tsp. caraway seeds
- 1 1/2 tsp mustard seeds
- 1/8 tsp. ground tumeric
- To start, coat sliced cucumbers with kosher salt and let set in the refrigerator for at least 20 minutes or longer. You can use this time to wash the jar you'll be pickling in and prep your pickling liquid.
- Wash all the salt off of the cucumbers and place in the glass jar you'll be pickling in. I used a small sized canning jar. Double recipe to fill a large canning jar.
- To make the pickling liquid, add the sugar, white vinegar and apple cider vinegar in a small saucepan over medium heat and stir until the sugar dissolves. Do not let boil. Reduce heat once sugar is dissolved to medium low.
- Add all the spices and stir well. Let simmer for a few minutes and then pour over the cucumber slices.
- Let cool on the counter until safe to move to the refrigerator.
- Let set in the refrigerator for at least 24 hours if you can control yourself. I have cracked the jar after only 4 hours and while a little acidic, they were still yummy.