Description
Bread and Butter Pickles made with crunchy cucumbers and onions soaked in a sweet-tangy brine flavored with mustard seeds, celery seeds, and turmeric. This classic American condiment is easy to prepare and perfect for adding a zesty kick to sandwiches and burgers.
Ingredients
Scale
Main Ingredients
- 4 cups sliced cucumbers
- 1 cup sliced onions
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 well to distribute evenly, ensuring all pieces are coated and arranged for the brining process.
- Make Brine: In a medium saucepan, add sugar, apple cider vinegar, mustard seeds, celery seeds, ground turmeric, and fine salt. Stir the mixture well and bring it to a rolling boil over medium heat to dissolve sugar and infuse the spices.
- Combine Brine and Vegetables: Pour the hot brine directly over the cucumber and onion mixture in the bowl, making sure the vegetables are fully covered by the liquid to maximize flavor absorption.
- Cool the Pickles: Allow the pickles to cool to room temperature. This resting period helps the flavors meld and develops the classic sweet-tangy taste of bread and butter pickles.
- Store Pickles: Transfer the cooled cucumber and onion mixture along with the brine into sterilized glass jars. Seal them tightly with airtight lids, and refrigerate for at least 24 hours before serving to allow full flavor development.
Notes
- For extra crunch, use firm, freshly harvested cucumbers and chill them before slicing.
- Ensure jars used are properly sterilized to avoid contamination and extend shelf life.
- Refrigerate the pickles and consume within a few weeks for best quality.
