Description
Classic Bread and Butter Pickles are a tangy, sweet, and slightly spicy treat made with crisp cucumbers and onions pickled in a flavorful brine of apple cider vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt. Ready in just 30 minutes plus chilling time, these pickles make a perfect condiment for sandwiches, burgers, or as a zesty snack.
Ingredients
Scale
Vegetables
- 4 cups sliced cucumbers
- 1 cup sliced onions
Pickling Brine
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fine salt
Instructions
- Prepare Vegetables: In a large mixing bowl, combine the sliced cucumbers and onions. Toss them together to ensure even distribution.
- Make Pickling Brine: In a medium saucepan, add sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and salt. Stir the ingredients well and bring the mixture to a rolling boil over medium heat to dissolve the sugar and infuse the spices.
- Combine Vegetables and Brine: Carefully pour the hot brine over the cucumber and onion mixture in the bowl, making sure the vegetables are fully submerged.
- Cool Mixture: Let the mixture cool down to room temperature to allow the flavors to meld and the pickles to develop their characteristic taste.
- Jar and Refrigerate: Transfer the cooled pickle mixture into sterilized jars. Seal tightly with airtight lids and refrigerate for at least 24 hours before serving to enhance the flavor and texture.
Notes
- For best results, use firm, fresh cucumbers such as Kirby cucumbers.
- Slicing cucumbers and onions uniformly helps ensure consistent pickling.
- Sterilizing jars before storing prevents spoilage and extends shelf life.
- Though ready after 24 hours, pickles improve in flavor if left to chill for 2-3 days.
- These pickles can be kept refrigerated for up to 2 weeks.
