BREAD AND BUTTER PICKLES RECIPE
These bread and butter pickles are sweet, tangy, and perfectly crisp. Quick-pickled cucumbers with onions and a simple spiced vinegar brine make a delicious condiment for sandwiches, burgers, or snacks.
Ingredients
- 4 cups thinly sliced cucumbers
- 1 medium onion thinly sliced
- 1 ½ cups white vinegar
- 1 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- ¼ teaspoon celery seeds optional
Instructions
Prepare Cucumbers and Onions:
- Thinly slice cucumbers and onion. Place in a large bowl. Sprinkle with 1 tablespoon salt and let sit 1 hour. Drain excess liquid.
Make Brine:
- In a medium saucepan, combine vinegar, sugar, mustard seeds, turmeric, and celery seeds. Bring to a boil, stirring to dissolve sugar.
Combine and Cook:
- Add cucumbers and onions to the boiling brine. Simmer 5 minutes until slightly tender but still crisp.
Jar Pickles:
- Transfer pickles and brine into sterilized jars. Let cool to room temperature.
Chill and Serve:
- Refrigerate at least 24 hours before serving. Store in fridge up to 2 weeks.
Notes
- Make Ahead: Can be made in advance; flavors improve after a day.
- Flavor Boost: Add sliced jalapeños for a spicy kick or fresh dill for extra flavor.
- Serving Suggestions: Great on sandwiches, burgers, or as a snack.
- Allergy-Friendly Options: Naturally gluten-free and vegan.
- Storage Tips: Keep refrigerated; best consumed within 2 weeks.