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Bread and Butter Pickles
A relish tray staple, bread and butter pickles are crisp, tart, and sweet - great on a burger or in a sandwich.
4 pickling cucumbers (about 1 lb.), well cleaned
1/2 sweet onion, such as vidalia, halved and thinly sliced
2 Tbsp. kosher salt
1/2 tsp. turmeric
1/4 tsp. celery seeds
1 1/2 tsp. mustard seeds
pinch of cayenne
5 whole cloves
1 cup white vinegar
1 cup sugar
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Bread and Butter Pickles

Bread and Butter Pickles

Bread and Butter Pickles
  • Servings:Serves 24
  • Prep Time:22 minutes
  • Cook Time:15 minutes
1. Cut the ends off the cucumbers. Cut each cucumber into 1/4-inch rounds. In a large nonreactive bowl, toss cucumbers and onions with salt. Cover and refrigerate for 2 hours. Rinse cucumbers and onions several times and drain well. Transfer to a 1-quart container.
2. In a small saucepan onver high heat, combine turmeric, celery seeds, mustard seeds, cayenne, cloves, vinegar, and sugar. Bring to a boil, stirring occasionally to dissolve sugar. Boil for 1 minute. Pour the hot brine over the vegetables.
3. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor.
Source: Hannaford fresh Magazine, September - October 2008