Spicy State Fair Bread And Butter Pickles

Course Side Dish
Cuisine All-American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12
Author J Trogstad


  • 6 cups cucumbers sliced into 1/4 inch rounds (I did not use the pickling cukes, but these would be perfect to use here)
  • 1 1/2 TBSP salt
  • 1 sweet onion thinly sliced
  • 1 cup white vinegar
  • 1 cup granulated sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup light brown sugar
  • 11/2 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/2 tsp crushed red pepper flakes
  • 1/8 tsp ground turmeric


  1. Combine the cucumbers and salt in a large bowl. Refrigerate the cukes for 1 hour.
  2. Rinse the cucumbers in a colander with cold water to rinse off the salt. Add the onions and set aside.
  3. Combine the vinegars, sugars, the mustard seeds, celery seeds, turmeric, and the crushed red pepper flakes in a medium sauce pan. Allow to simmer over medium heat until the sugars have dissolved.
  4. Toss the pickling mixture over top the cucumbers and onions and allow to sit at room temperature for one hour. Cover and place the pickles back in the refrigerator for 24 hours. Enjoy them messy!