Hi there, food lover! 👋 Ready to bring a sweet and tangy classic to your table? Whether you’re topping a juicy burger 🍔, jazzing up a sandwich 🥪, or just enjoying them straight from the jar (no judgment here!), this traditional Bread and Butter Pickle recipe will hit the spot with every crunchy bite.
Ingredients:
For the cucumbers:
- 6 cups thinly sliced pickling cucumbers (about 4-5 medium cucumbers)
- 1 ½ cups thinly sliced onion
- 2 tablespoons kosher salt
- Ice cubes (for soaking)
For the pickling brine:
- 1 ½ cups white vinegar
- 1 cup sugar
- ½ teaspoon ground turmeric
- ½ teaspoon celery seed
- 1 tablespoon mustard seeds
- ½ teaspoon ground ginger (optional)
Directions:
- Prep the veggies: In a large bowl, toss together the cucumber and onion slices with the kosher salt. Cover with a layer of ice and let sit for 1½ to 2 hours. This step keeps the pickles nice and crunchy. 🧊
- Drain and rinse: After soaking, drain the mixture well and rinse under cold water to remove excess salt. Set aside.
- Make the brine: In a large pot, combine vinegar, sugar, turmeric, celery seed, mustard seeds, and ginger (if using). Bring to a simmer over medium heat, stirring until the sugar dissolves. 🍯🔥
- Pickle time! Add the drained cucumbers and onions to the pot. Stir gently and heat for about 5 minutes—do not boil. Just warm them through until they’re slightly tender but still vibrant.
- Jar it up: Using a slotted spoon, pack the pickles into clean, sterilized jars. Pour the hot brine over them, leaving about ½ inch of headspace. Seal jars tightly.
- Cool and refrigerate: Let the jars cool to room temperature, then refrigerate. Let them sit for at least 24 hours before enjoying—if you can wait that long! 😉
Nutritional Information:
⏰ Prep Time: 2 hours (including soak)
🔥 Cook Time: 10 minutes
⏳ Total Time: ~2 hours 10 minutes
⚡ Calories per serving: ~35
🍽️ Servings: About 6 cups (varies by slice size)
Bon appétit and happy cooking! 👩🍳🍽️
