Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Colorful Bread-and-Butter Pickles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 4, 2021 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients 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 Directions 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. 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. Pour brine over vegetables; let cool completely, about 30 minutes. Transfer to airtight containers. Rate it Print