Description
Sweet, tangy and crunchy homemade Bread and Butter Pickles made with fresh cucumbers, onions and a classic vinegar brine. Perfect for burgers, sandwiches or snacking.
Ingredients
Scale
- 6 cups pickling cucumbers, thinly sliced
- 1½ cups onion, thinly sliced
- 2 tablespoons kosher salt
- Ice cubes
- 1½ cups white vinegar
- 1 cup granulated sugar
- ½ teaspoon turmeric
- ½ teaspoon celery seed
- 1 tablespoon mustard seeds
- ½ teaspoon ground ginger (optional)
Instructions
1. Combine cucumbers, onions and salt. Cover with ice and let stand for 2 hours.
2. Drain and rinse thoroughly.
3. Heat vinegar, sugar and spices until sugar dissolves.
4. Add cucumbers and onions and cook for 5 minutes without boiling.
5. Pack into sterilized jars.
6. Pour hot brine over pickles leaving ½-inch headspace.
7. Cool completely and refrigerate for at least 24 hours before serving.
Notes
- Store refrigerated for up to 2 months.
- Use fresh pickling cucumbers for the best crunch.
- Do not boil after adding cucumbers.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Refrigerator Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 7g
- Sodium: 240mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 0.4g
- Cholesterol: 0mg
Keywords: Easy Bread and Butter Pickles, homemade pickles, refrigerator pickles