Easy Bread and Butter Pickles

READY IN: 25mins
Recipe by Karen From Colorado

These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time.

Top Review by Andi of Longmeadow

Oh M Y. Followed this exactly. These are the bomb. So good, but MUST let sit at least overnite to gather the full flavor so everything melds together. Will tell you that first off, seemed more salty, more vinegar than anticipated. Let sit, undisturbed for 2 days. P E R F E C T I O N. Thanks, Karen!

Ingredients Nutrition

Directions

  1. Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
  2. Boil 1 minute, stirring frequently.
  3. Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
  4. Cover and chill overnight before serving.
  5. You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.

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