Prep Time: 1 hr 20 min.
Cook Time: 5 min.
Yield: 4 cups
5 ½ cups (1 ½ pounds) medium ruffle-sliced pickling cucumbers
1 ½ tablespoons kosher salt
1 cup thinly sliced sweet Vidalia onion
1 cup granulated white sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar (packed)
1 ½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.
Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
Don't cut the cucumbers too terribly thin. You want them to have a little bit of crunch to them!
You may find that your cucumbers are already ready to sample within just a few hours of marinating in the pickling liquid (rather than waiting an entire 24 hours!)
MAINE RECIPES > VEGETABLES & SIDE DISHES > GRAMMY’S BREAD & BUTTER PICKLES
COURTESY OF GAYWEDDINGSINMAINE.COM
You could eat the whole jar... really! Grammy’s Bread & Butter Pickles are so sweet and crunchy and incredibly tangy. If you’re a pickle fan (and you should be), you will LOVE these. They are so simple to make, and perfect to bring to a summer Maine barbecue. The secret ingredient is pickling cucumbers. They’re smaller than a salad cucumber. In the summer, you’ll find them at all of the farmer’s markets in Maine.