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Quick Bread and Butter Pickles

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These easy bread and butter refrigerator pickles are sweet, tangy, and crisp, made with fresh cucumbers and onions in a simple vinegar brine. No canning required, just quick prep and chilling for a flavorful homemade pickle.

Ingredients

  • 2 pounds small to medium cucumbers, thinly sliced (Kirby cucumbers recommended)
  • 1 medium yellow onion, thinly sliced
  • 1 1/2 cups white vinegar (5% acidity)
  • 1 cup granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seeds (optional)
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

  1. Wash and thinly slice the cucumbers and onion. Toss them in a large bowl with kosher salt and mix well. Let sit at room temperature for 1 hour to draw out excess moisture.
  2. While the vegetables rest, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes in a saucepan. Heat over medium heat for 3 to 4 minutes, stirring until the sugar fully dissolves. Remove from heat and let the brine cool slightly.
  3. After 1 hour, drain the liquid released from the cucumbers and onions. Gently press to remove excess moisture without crushing the vegetables.
  4. Transfer the cucumber and onion slices into clean glass jars. Pour the warm brine over the vegetables, ensuring they are fully submerged. Seal tightly.
  5. Refrigerate for at least 4 to 6 hours before eating. For best flavor, chill for 24 hours. Store refrigerated and consume within 2 weeks.

Notes

  • Kirby cucumbers are best for maximum crunch, but any small cucumbers will work.
  • For a less sweet version, reduce the sugar slightly to taste.
  • Allow at least 24 hours for flavors to fully develop.
  • Always keep pickles fully submerged in brine for safe storage.

Nutrition

Find it online: https://yumfamilyrecipes.com/quick-bread-and-butter-pickles/