Old-Fashioned Bread & Butter Pickles


3 pounds pickling cucumbers
1 Tablespoon pickling salt
2 teaspoons whole yellow mustard seed
2 teaspoons crushed red pepper flakes
1 quart apple cider vinegar
1 cup granulated sugar
1 teaspoon tumeric

Slice cucumbers one quarter inch thick by hand or on a mandolin into large mixing bowl. Toss cucumbers with pickling salt and cover with a thin layer of ice. Set aside for 4 hours. 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. Make the brine by combining the vinegar, water, sugar, and tumeric in a non-reactive sauce pot. Bring to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.

Serving size: 6- 8 people
Prep time: thirty minutes
Cook time: ten minutes
Inactive prep time: four hours plus three weeks
Total time: 4 hours 30 minutes plus three weeks

Recipe courtesy of:

Andrew Donovan

Brine & Bottle

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