Bread and Butter Pickles

For me, one of the easiest things to grow seems to be cucumbers. I can’t seem to pick them fast enough so this summer I’ve made pickles. Lucky for me, my son is a huge fan of sweet pickles so they will get eaten. Also, you can chop them up to make sweet relish. 

Kirby Cucumbers are the most common pickling cucumber. I picked them early before they have too many seeds. 

This is a very easy recipe and satisfying to make what I always perceived to be difficult process.

Bread and Butter Pickles


  • 6 Cups thinly sliced (about ¼-inch) pickling (Kirby) Cucumbers
  • 3 Tablespoons kosher salt
  • 1/2 Cup thinly sliced sweet onion
  • 2 Cup Granulated sugar
  • 2 Cup White Vinegar
  • 1/2 Cup Apple Cider Vinegar
  • 1/2 Cup Brown Sugar
  • 3 teaspoons Mustard Seeds
  • 1 teaspoon Celery Seeds
  • 1/4 teaspoon ground Turmeric


  1. Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. 
  2. Rinse thoroughly under cold water. Drain well, and return cucumbers to a bowl. Toss onion with the cucumbers.
  3. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. 
  4. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.