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Easy Tangy Quick Refrigerator Bread and Butter Pickles

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Transform ordinary cucumbers into vibrant refrigerator pickles with a delightful crunch and tangy-sweet flavor, perfect for summer meals.

Ingredients

Scale
  • 4 cups Kirby cucumbers, thinly sliced
  • 1 1/2 cups white vinegar
  • 1 cup granulated sugar
  • 1 tablespoon salt (pickling or kosher salt preferred)
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon turmeric powder
  • 1 medium onion, thinly sliced (optional)
  • 1 teaspoon celery seeds (optional)

Instructions

  1. Slice the cucumbers and onions: Grab your sharp knife or mandoline and cut the cucumbers and onions into thin rounds, aiming for about 1/8 inch thick.
  2. Salt the vegetables: Place your cucumber and onion slices into a medium bowl. Sprinkle 1 tablespoon of salt over them and toss to coat. Allow them to sit for an hour.
  3. Prepare the brine: While the cucumbers sweat, combine the white vinegar, sugar, mustard seeds, black peppercorns, and turmeric in a small saucepan. Cook over medium heat until it comes to a boil.
  4. Drain and combine: After an hour, drain the excess liquid from the cucumbers and onions. Transfer the drained mixture to a clean quart-sized glass jar.
  5. Add the brine: Pour the hot brine over your vegetables, ensuring everything is submerged.
  6. Cool and chill: Let the jar cool to room temperature, then seal it up and refrigerate. Wait 24 hours before indulging.

Notes

These pickles keep for up to two weeks in the fridge. Customize with additional spices as desired!

Nutrition

Keywords: refrigerator pickles, bread and butter pickles, summer recipes, homemade pickles, easy pickles

Find it online: https://oliviatable.com/easy-tangy-refrigerator-bread-and-butter-pickles/