Bread And Butter Pickles
Bread and Butter Pickles are sweet and tangy pickles that are perfect for adding a burst of flavor to sandwiches, burgers, or as a tasty snack. This recipe is simple and makes a delicious batch that can be enjoyed immediately or stored for later.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 jar or container for storage
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 4 cups cucumbers, thinly sliced
- 1 cup onion, thinly sliced
- 1 cup white vinegar
- 1 cup sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon turmeric
- ½ teaspoon salt
Instructions
- Prepare the cucumbers and onion by slicing them thinly. Place them in a mixing bowl and sprinkle with salt. Let them sit for about 15 minutes, then drain the excess liquid.
- In a medium saucepan, combine the white vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Once boiling, add the drained cucumber and onion slices to the saucepan. Stir to combine well.
- Remove the saucepan from the heat and let it cool for about 5 minutes.
- Transfer the pickle mixture into a clean jar or container, ensuring the cucumbers and onions are submerged in the liquid.
- Allow the pickles to cool to room temperature, then seal the jar and refrigerate.
- Let the pickles chill for at least 24 hours before enjoying for the best flavor.
Notes
These pickles are best consumed within 2-3 weeks when refrigerated.
Feel free to experiment by adding other spices like red pepper flakes for a spicy kick.
The pickling liquid can be reused for more batches or for other vegetables.