Description
Learn how to make delicious bread and butter pickles at home with this easy recipe. These sweet and tangy pickles are perfect for topping burgers, sandwiches, or enjoying as a snack.
Ingredients
Scale
Cucumbers:
- 4 cups thinly sliced cucumbers (about 4–5 small cucumbers)
Onion:
- 1 cup thinly sliced onion
Brine:
- ¼ cup pickling salt or kosher salt
- 2 cups apple cider vinegar
- 1 cup granulated sugar
- ½ cup brown sugar
- 1½ teaspoons mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare Cucumbers and Onions: Toss cucumbers and onions with salt in a bowl, cover with ice, and let sit for 1–2 hours. Rinse thoroughly.
- Make Brine: In a saucepan, combine vinegar, sugars, mustard seeds, celery seeds, turmeric, ginger, and red pepper flakes. Simmer until sugar dissolves.
- Add Cucumbers and Onions: Simmer drained cucumbers and onions for 5 minutes until slightly translucent.
- Jar the Pickles: Pack hot pickles into sterilized jars, pour hot brine, leaving space. Seal jars.
- Chill and Serve: Let pickles cool to room temperature, then refrigerate. Best after 24 hours.
Notes
- Refrigerator pickles last up to 2 months, use canning for longer storage.
- Great on burgers, sandwiches, or as a tangy snack.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 60
- Sugar: 13g
- Sodium: 340mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
