Colorful Bread-and-Butter Pickles

2 quarts

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive—making for a great side to any burger or sandwich.


  • 2 pounds kirby cucumbers

  • 1 medium onion

  • 2 tablespoons coarse salt

  • 2 cups cider vinegar

  • 1 cup sugar

  • 1 tablespoon yellow mustard seed

  • ½ teaspoon celery seed


  1. Cut cucumbers and onion into 1/8-inch thick slices, and transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well, and drain. Pat dry between paper towels. Transfer cucumbers and onion to a large bowl.

  2. Bring vinegar, sugar, mustard seed, and celery seed to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let cool slightly, 10 minutes.

  3. Pour brine over vegetables; let cool completely, about 30 minutes. Transfer to airtight containers.

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