Description
These Bread and Butter Pickles feature crunchy cucumbers and onions soaked in a sweet-tangy brine infused with mustard and celery seeds, perfect as a zesty condiment or topping.
Ingredients
Scale
Main Ingredients
- 4 cups sliced cucumbers
- 1 cup sliced onions
Brine
- 1 cup granulated sugar
- 1 cup apple cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fine salt
Instructions
- Prepare Vegetables: In a large mixing bowl, combine the sliced cucumbers and onions. Toss thoroughly to ensure even distribution of both ingredients.
- Make Brine: In a medium saucepan, combine sugar, apple cider vinegar, mustard seeds, celery seeds, ground turmeric, and fine salt. Stir well and bring the mixture to a rolling boil over medium heat to dissolve the sugar and blend the flavors.
- Combine Brine and Vegetables: Pour the hot brine directly over the cucumber and onion mixture in the bowl, making sure the vegetables are fully submerged in the liquid for maximum flavor absorption.
- Cool Pickles: Allow the pickles to cool down to room temperature, letting the flavors meld together and intensify for the best taste experience.
- Jar and Refrigerate: Transfer the cooled cucumber and onion mixture along with the brine into sterilized jars. Seal the jars tightly with airtight lids and refrigerate for at least 24 hours before serving to develop the signature tangy flavor.
Notes
- For extra crunch, use fresh cucumbers and slice them evenly.
- Sterilize jars properly to ensure longer shelf life of pickles.
- These pickles provide the best flavor after at least 24 hours of refrigeration.
- Adjust sweetness or vinegar level to taste by varying sugar or vinegar quantities slightly.
- Store refrigerated and consume within 2-3 weeks for optimal quality and safety.
