Bread And Butter Pickles
Bread and butter pickles are sweet and tangy pickles that make a perfect condiment for sandwiches, burgers, or as a snack. This simple recipe captures the essence of summer with crisp cucumbers and a flavorful brine.
Equipment
- 1 large bowl
- 1 saucepan
- 1 measuring cups
- 1 measuring spoons
- 1 jar with lid for storage
- 1 cutting board
Ingredients
- 4 medium cucumbers About 2 pounds, sliced into ¼-inch rounds.
- 1 medium onion Thinly sliced.
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1 teaspoon mustard seeds
- ½ teaspoon celery seeds
- ½ teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon black peppercorns Optional.
Instructions
- In a large bowl, combine the sliced cucumbers and onion. Sprinkle 1 teaspoon of salt over the vegetables. Toss gently and let them sit for about 10 minutes to draw out excess moisture.
- In a saucepan over medium heat, combine the sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and black peppercorns (if using). Stir until the sugar has dissolved.
- Bring the mixture to a gentle boil, then remove from heat.
- Drain the cucumbers and onions, rinsing them under cold water to remove excess salt. Drain well.
- Pack the cucumber and onion mixture into clean jars, filling them tightly but leaving some space at the top.
- Pour the hot brine over the cucumbers and onions, making sure they are completely submerged. Seal the jars tightly with lids.
- Allow the pickles to cool to room temperature, then refrigerate them. They will be ready to eat in about 24 hours but taste even better after a few days.
- For an added kick, consider including a pinch of red pepper flakes in the brine.
- The pickles can be stored in the refrigerator for up to 2 months.
Notes
The pickles can be stored in the refrigerator for up to 2 months.
For an added kick, consider including a pinch of red pepper flakes in the brine.
A vegetarian option for seasoning can utilize a vegan sugar alternative as needed.