Old-Fashioned Bread and Butter Pickles!

Old-Fashioned Bread and Butter Pickles

Ingredients

• 4 lbs pickling cucumbers, thinly sliced

• 1½ lbs onions, thinly sliced

• ¼ cup pickling or kosher salt

• Ice water (enough to cover)

For the brine:

• 2 cups apple cider vinegar

• 2 cups white vinegar

• 3 cups sugar

• 1 tbsp mustard seeds

• 1 tsp celery seeds

• 1 tsp turmeric

• ½ tsp ground cloves (optional but very old-school)

• ½ tsp allspice (optional)

Step 1: Salt the veggies

1. Combine cucumbers and onions in a large bowl.

2. Sprinkle with salt, cover with ice water, and let sit 2–3 hours.

3. Drain well and rinse to remove excess salt.

Step 2: Make the brine

1. In a large pot, combine vinegars, sugar, and all spices.

2. Bring to a boil, stirring until sugar is fully dissolved.

Step 3: Pickle time

1. Add drained cucumbers and onions to the boiling brine.

2. Simmer just 5 minutes—don’t overcook or they’ll lose their crunch.

3. Pack into clean jars, covering completely with brine.

Step 4: Cool & wait (the hardest part)

• Let cool, then refrigerate.

• They’re good after 24 hours, but great after 3–5 days.