Bread and Butter Pickles

December 1, 2021


  • 1 – 1.5 pounds (500-700 g) thinly sliced (about 1/4 inch, or 7 mm) pickling cucumbers
  • 1 1/2 tablespoons of pickling salt (or coarse grained uniodized salt)
  • 1 large thinly sliced sweet onion or 3 spring onions
  • 1 cup (200 g) granulated Sugar
  • 1/4 cup (50 g) firmly packed AJ’s Brown Sugar
  • 1 cup (250 ml) white vinegar
  • 1/2 cup (125 ml) apple cider vinegar
  • 1 1/2 teaspoons mustard seeds
  • 1/2 teaspoon celery seeds (optional)
  • 1/8 teaspoon ground turmeric


Combine cucumbers and salt in a large bowl, cover and chill 1 1/2 hours. Rinse the the cucumbers thoroughly in a colander with cold water. Drain well, and return the cucumbers to the bowl. Add onions and toss with the cucumbers, set aside.

In a medium sized sauce pan, combine the remaining ingredients (sugars, vinegars and spices). Stirring constantly, bring to a simmer over medium heat cooking until the sugar dissolves.

Pour the hot vinegar/sugar mixture over the cucumber mixture, and let it cool for one hour at room temperature. Using a canning funnel pour the pickels into air tight jars and store in the refrigerator.
This recipe is not meant for long term storage, the pickles will be perfect for about one month if kept in the refrigerator.

Yields about 4 cups (1 liter jar) pickles

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