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Bread and Butter Pickles

Bread and Butter Pickles


  • 3 tablespoons kosher salt
  • 1 pound kirby cucumbers or other small cucumbers, sliced 1/8-inch thick
  • 2 jalapeños, with seeds, sliced 1/4-inch thick
  • 1 1/4 cups apple cider vinegar
  • 1 teaspoon ground turmeric
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon celery seeds

Recipe Preparation

  • Place 3 cups cold water in a large bowl. Add salt and stir until salt is dissolved. Add cucumbers, cover, and chill overnight.

  • Bring jalapeños, vinegar, sugar, turmeric, mustard seeds, and celery seeds to a boil in a medium pot, stirring to dissolve sugar.

  • Drain cucumbers and add to pot. Return pickling liquid to a boil, then remove from heat. Let cool. Transfer to a 1-qt. jar, cover, and chill.

  • DO AHEAD: Pickles can be made 2 weeks ahead. Keep chilled.

Recipe by Son of a Gun in Los Angeles CA

Nutritional Content

2 tablespoons is equal to 1 serving, 1 serving contains: Calories (kcal) 45 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 0 Total Sugars (g) 12 Protein (g) 0 Sodium (mg) 1100Reviews Section

Watch the video: How to make pickles crunchy!! (October 2021).