Description
Learn how to make delicious bread and butter pickles at home with this easy recipe. These sweet and tangy pickles are perfect for sandwiches, burgers, or enjoying straight from the jar.
Ingredients
Sliced Pickling Cucumbers:
6 cups (about 1/4-inch thick)
Yellow Onion, thinly sliced:
1 cup
Kosher Salt:
1/4 cup
White Vinegar:
2 cups
Granulated Sugar:
1 1/2 cups
Mustard Seeds:
1 tablespoon
Celery Seeds:
1 teaspoon
Ground Turmeric:
1/2 teaspoon
Ground Cloves:
1/4 teaspoon
Crushed Red Pepper Flakes (optional):
1/2 teaspoon
Instructions
- Prepare Vegetables: Combine cucumbers, onions, and salt in a bowl. Let sit with ice for 1-2 hours. Rinse and drain.
- Make Brine: In a pot, combine vinegar, sugar, spices. Boil until sugar dissolves.
- Pickle: Add vegetables to the pot and simmer for 5 minutes.
- Jar: Pack pickles into jars, pour hot brine over, seal, and cool.
- Refrigerate: Chill for 24 hours before serving. Enjoy!
Notes
- For crispier pickles, reduce simmering time or chill cucumbers overnight.
- English cucumbers can be used if pickling cucumbers are unavailable.
- These are refrigerator pickles, not suitable for long-term canning.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 14 g
- Sodium: 470 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
