Recipe courtesy of Andrew Donovan

Bread and Butter Pickles

  • Level: Easy
  • Total: 5 hr 10 min
  • Prep: 30 min
  • Inactive: 4 hr 30 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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3 pounds pickling cucumbers

2 tablespoons pickling salt


2 teaspoons whole yellow mustard seed

2 teaspoons crushed red pepper flakes

4 cups apple cider vinegar

1 cup granulated sugar

1 teaspoon turmeric


  1. Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.
  2. Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.
  3. Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.
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