Often appearing as part of a Swedish buffet, these pickles are good enough to eat at every meal.
Why This Recipe Works
Traditional pickles can be an all-day affair to prepare, but our Bread-and-Butter Pickles recipe employs a shorter, easier method. We tossed the cucumber slices in salt and allowed them to sit in a colander for one hour. This drew off much of the cucumbers’ excess moisture and seasoned the slices, too. We simmered the classic seasonings—yellow mustard seeds, celery seeds, turmeric—with sugar and cider vinegar, then added the cucumbers and onions. We cooked the pickles for just five minutes, and then transferred them to a bowl so they wouldn’t continue to soften.