Top | Quick Pickles

Bread and Butter Pickles

(recipe, Christopher Schlesinger, John Willoughby, Dan George)

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An old-fashioned favorite.


  1. 3 lb. pickling cucumbers
  2. 2 medium onions, peeled
  3. 3 Tbsp. kosher or sea salt
  4. 3 cups cider vinegar
  5. 2½ cups brown sugar
  6. 1 Tbsp. yellow mustard seed
  7. 1 tsp. celery seed
  8. 1 tsp. turmeric
  9. ¼ tsp. allspice (optional)


  1. Trim a thin slice off the blossom end of the cucumbers (the side opposite the stem end) to prevent softening of the pickle. Cut the cucumbers and onions into ¼-inch thick rounds. In a non-reactive bowl, toss them with salt, cover, and refrigerate 1 to 2 hours. Drain well, rinse, drain again, and set aside.
  2. In a non-reactive pot, combine the vinegar, brown sugar, and spices, and bring to a boil over high heat, stirring occasionally to dissolve the sugar. Reduce the heat to low, simmer for 3 minutes, and then pour the hot liquid directly over the cucumbers and onions.
  3. Let cool to room temperature, then add the mixture to clean, sterilized jars. Refrigerate for at least a week before eating.