Bread and Butter Pickles2017-10-27T10:37:32-04:00

Bread and Butter Pickles

Presented by The Bayou Southern Kitchen & Bar


  • 2 1/2 lbs. Kirby cucumbers, sliced into 1/4-inch rounds
  • 1/2 white onion, sliced thinly
  • 1/4 cup sugar
  • 1/4 cup salt
  • 3 cups apple cider vinegar
  • 1 cup water
  • 1/2 tsp. yellow mustard seeds
  • 1/2 tsp. black peppercorns
  • 1 T turmeric


Place cucumbers and onions in a large bowl and toss with sugar and salt. Let mixture rest overnight. Transfer cucumber mix to a sealable half-gallon glass jar or divide among several smaller glass jars. Bring the apple cider vinegar, water, mustard seeds, black peppercorns and turmeric to a boil. Strain the hot liquid over the cucumber mixture and cool to room temperature. Cover and refrigerate for 24 hours before eating. The pickles will keep in the fridge for up to two weeks. Enjoy with fried chicken or almost anything else!

(Yields about 2 quarts)

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As seen in the Winter/Spring 2015 Issue

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