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  • Writer's pictureCheyenne

Bread and Butter Pickles


4-5 cucumbers, sliced

½ onion, sliced

3 tsp salt

½ cup water

1 cup vinegar

1 ½ cup sugar

4-6 cloves garlic, roughly chopped

1 tbsp mustard seeds


  1. Place cucumber, onion, and salt into a bowl. Give a mix. Cover and let sit for 1 hour. This is to draw out excess water, be sure to drain

  2. To saucepan add water, vinegar, sugar, garlic, and mustard seed. Heat just until sugar has completely dissolved

  3. Place cucumbers in mason jar, and cover completely with the brine. Let cool for 10-15 minutes. Tightly screw on cap and place in the fridge at least 24 hours before eating.

  4. Keep in fridge up to 8 weeks

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