“Of course, you can just buy bread and butter pickles in the store,” says Rach. “But they are fun to make when you can get really cute Kirbys or if you have a garden and grow cucumbers. They grow overnight—they are, like, everywhere! … This is a great little recipe. It’s very simple. … It’s not a lot of energy, it just takes a little extra time.” She adds turmeric for color and fresh bay leaves, onion, celery and various seeds and herbs for a wonderfully complex flavor. 

We highly recommend you try them on Rach’s Spicy Chorizo Sloppy Joes sandwiches. For more recipes from our 4th of July episode, check out Ryan Scott’s Thai-Inspired BLT Skewers and Brown Butter Cake Pop Skewers and a fun Sugar Cookie Cheesecake Flag Cake


  • 1 cup cider vinegar
  • ½ cup water
  • 3 or 4 small fresh bay leaves
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • ½ teaspoon celery seeds
  • ½ teaspoon ground turmeric
  • ½ cup sugar
  • 2 tablespoons sea salt
  • 2 ribs celery with leafy tops, chopped
  • 1 small onion
  • 1 pound seedless cucumber(s), sliced into rounds ¼-inch thick
  • A few sprigs dill and parsley


Serves: Makes about 1 pound


Heat vinegar, water, bay leaves, seeds, turmeric, sugar and salt over medium-high heat to a low boil, stirring to dissolve the sugar. 

Meanwhile, layer celery, onion, cucumber, dill and parsley in a glass or plastic airtight container. Cover with hot brine and chill until ready to serve.