Entertaining Seasonal Summer Entertaining Summer Recipes Bread-and-Butter Pickles 3.0 (50) 1 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: 3 pints Ingredients 2 pounds Kirby cucumbers, scrubbed, ends trimmed, sliced crosswise ¼ inch thick 1 medium white onion, sliced ¼ inch thick 1 cup ice cubes 2 tablespoons coarse salt 2 cups apple-cider vinegar 1 ½ cups sugar ¾ teaspoon whole mustard seeds ½ teaspoon celery seeds ½ teaspoon whole black peppercorns ¼ teaspoon ground turmeric Directions In a large bowl, combine cucumbers, onion, ice cubes, and salt. Toss to combine. Let stand for 3 hours. Drain. Rinse well, and drain again. In a medium saucepan, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to a boil. Add cucumber mixture, and return to a boil, stirring occasionally. Ladle pickles into clean jars. Let stand until cool. Cover, and store, refrigerated, for up to 1 month. Rate it Print