Colorful Bread-and-Butter Pickles

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive.

  • Yield: Makes 2 quarts

Source: Martha Stewart Living, August 2004


  • 2 pounds kirby cucumbers
  • 1 medium onion
  • 2 tablespoons coarse salt
  • 2 cups cider vinegar
  • 1 cup sugar
  • 1 tablespoon yellow mustard seed
  • 1/2 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.