Description
Sweet, tangy, and crunchy, these bread and butter pickles are easy to make and perfect for burgers, sandwiches, and snacks.
Ingredients
1 & 1/2 pounds pickling cucumbers, sliced 1/4-inch thick (about 5 & 1/2 cups)
1 & 1/2 tablespoons coarse salt
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar
1 & 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric
Instructions
1. Combine cucumbers and salt in a large, shallow bowl; cover and chill for 1 & 1/2 hours.
2. Rinse cucumbers thoroughly under cold water. Drain well and return to the bowl. Add onions.
3. In a saucepan, combine granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and turmeric. Bring to a simmer, stirring until sugar dissolves.
4. Pour the hot brine over cucumber-onion mixture. Let stand at room temperature 1 hour.
5. Cover and refrigerate at least 4 hours. Best after 24 hours. Store in an airtight container in refrigerator for up to 1 month.
Notes
Use pickling cucumbers for best texture. Add jalapeños or red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigerator Pickle
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 76
- Sugar: 17g
- Sodium: 658mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg