Low Sugar Bread and Butter Pickles

Total time2 hr 30 min

Prep time20 min

Cook time10 min

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Ingredients

8 servings

1 ½ lbs english cucumbers (about 2 medium), sliced ¼-inch thick
1 small yellow onion, halved and thinly sliced
1 ½ tsp kosher salt

For the brine

1 cup white wine vinegar
Napa Valley Naturals Organic White Wine Vinegar, 12.7 fl oz Holland House White Wine Vinegar - 12 Fl. Oz.Bertolli White Wine Vinegar - 16.9 FZ De La Rosa Organic White Wine Vinegar Holland House Organic White Wine Vinegar
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½ cup apple cider vinegar
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp mustard seeds
½ tsp celery seeds
½ tsp ground turmeric
¼ tsp red pepper flakes (optional)

Instructions

1
Combine the sliced cucumbers and onion in a large bowl. Sprinkle with the kosher salt, toss to coat, and let stand for 1 hour at room temperature until the cucumbers have released their liquid and softened slightly.
2
Drain the cucumbers and onion in a colander, rinse briefly under cold water, and pat dry with paper towels. Pack them tightly into two clean pint-sized mason jars.

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