Bread and Butter Pickles

By: Hannah Lee Leidy
Bread and butter pickles
Photo by Buff Strickland

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Makes ½ pound

  • 1 gallon cider vinegar
  • 4 pounds light brown sugar
  • 2 pounds white vinegar
  • ½ cup yellow mustard seed
  • ½ cup brown mustard seed
  • ¼ cup turmeric
  • ¼ cup coriander
  • 1 red onion, sliced
  • 2 cups salt
  • 1 cup (loosely packed) whole dried chiles de arbol
  • 5 pounds of vegetables, such as cucumbers, jalapenos, carrots, apples, green onions, zucchini, bell peppers, chopped

1. Combine all ingredients except for the vegetables in a stockpot. Add 1 gallon of water and bring to a boil, and then pour brine over the vegetables.

2. Store pickles in mason jars, for serving, or any other sealable container. Keep in refrigerator for up to seven days.

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