Bread and Butter Pickles
Sweet and tangy, this classic bread and butter pickle recipe requires no cooking. It's a summer must-make!
Servings: 20
Ingredients
- 2 pounds cucumbers
- 1 red bell pepper
- 1 medium onion
- 1 tablespoon pickling salt
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1 cup cider vinegar
- 1 cup granulated sugar
Instructions
- Slice cucumbers into rounds, and thinly slice bell pepper and onion. Combine in a large bowl. Sprinkle on salt, celery seed, and mustard seed and mix well to combine and coat vegetables with seasoning.
- Stuff vegetable mixture into a half-gallon mason jar or multiple smaller jars. Loosely place lid and set aside to rest for 1 hour to draw out liquid.
- After 1 hour, remove lid. Do not drain liquid.
- Whisk together the cider vinegar and sugar until sugar is completely dissolved. Pour over the vegetables. Screw on jar lid.
- Place in the refrigerator and let pickle for at least 2 days before eating, but preferably longer for the best flavor.
