Bread And Butter Pickles
These homemade bread and butter pickles are a sweet and tangy twist on traditional pickles. Perfect for sandwiches, burgers, or as a snack, they're quick to make and a great way to preserve cucumbers.
Equipment
- 1 large mixing bowl
- 1 mandoline slicer or sharp knife
- 1 large saucepan
- 2 clean mason jars with lids
- 1 measuring cups and spoons
- 1 wooden spoon
Ingredients
- 4 cups cucumbers, thinly sliced About 4 medium cucumbers.
- 1 medium onion, thinly sliced
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large mixing bowl, combine the thinly sliced cucumbers and onions. Sprinkle with salt and toss to coat. Let sit for about 15 minutes to draw out moisture.
- After 15 minutes, drain excess liquid from the cucumbers and onions. Rinse them briefly under cold water to remove excess salt and drain again.
- In a large saucepan over medium heat, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, black pepper, and a pinch of salt. Stir until the sugar dissolves.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
- Remove the saucepan from heat and add the drained cucumbers and onions to the hot vinegar mixture. Stir to combine.
- Pack the mixture into clean mason jars, making sure to pour over enough liquid to cover the vegetables. Allow to cool to room temperature.
- Seal the jars with lids and refrigerate. The pickles will be ready to eat after about 24 hours but taste even better after 48 hours.
Notes
Store the pickles in the refrigerator for up to 2 months.
This recipe can be easily doubled or halved depending on your needs.
For extra flavor, consider adding sliced jalapeños for a spicy kick.