Are you ready to ditch the store-bought pickles and embrace the vibrant, tangy delight of homemade bread and butter pickles? This easy recipe delivers that classic sweet and sour flavor, perfect for adding a zing to sandwiches, burgers, or simply enjoying on their own. It's a surprisingly quick and simple process, even for beginner cooks, proving that delicious, homemade food doesn't have to be complicated. Get ready to elevate your pickle game!
Ingredients:
- 4 cups thinly sliced cucumbers (about 4 medium)
- 1 medium onion, thinly sliced
- 1 cup white vinegar
- 1 cup granulated sugar
- 1/2 cup water
- 2 tablespoons yellow mustard seeds
- 1 tablespoon celery seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/4 cup pickling salt
Instructions:
Get Started:
- Wash and thinly slice your cucumbers and onion. Aim for even slices for consistent pickling. Thinner slices pickle faster.
- In a large bowl, combine the sliced cucumbers and onions with the pickling salt. Gently toss to coat. Let this mixture sit for at least 30 minutes, or up to an hour. This step draws out excess moisture, resulting in crispier pickles.
Prepare the Brine:
- While the cucumbers are releasing moisture, prepare the pickling brine. In a medium saucepan, combine the vinegar, sugar, water, mustard seeds, celery seeds, turmeric, ginger, and cayenne pepper (if using).
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved.
Pickle Time!
- Drain the cucumbers and onions thoroughly. You can gently squeeze out excess liquid to speed up the process.
- Pack the drained cucumbers and onions tightly into clean, sterilized jars. Leave about half an inch of headspace at the top.
- Pour the hot brine over the cucumbers and onions, leaving that half-inch headspace.
- Wipe the rims of the jars clean, ensuring no residue remains. Place the lids and rings on the jars, tightening them to fingertip tightness.
Canning (Optional):
For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. This ensures the pickles are properly sealed and safe for storage. If you don't plan on canning, store the pickles in the refrigerator.
Enjoy!
Once the pickles have cooled completely (for both canned and refrigerated pickles), you'll be able to enjoy the delicious fruits of your labor. Allow them to sit for at least 24 hours to develop optimal flavor—the longer you wait, the more intense the taste becomes. They'll keep refrigerated for several weeks or longer if properly canned.
Tips for Success:
- Use high-quality vinegar for the best flavor.
- Thinly sliced cucumbers result in crispier pickles.
- Don't over-tighten the jar lids when canning—fingertip tightness is sufficient.
- Sterilize your jars and lids before using to prevent spoilage.
Variations:
- Add other spices, such as dill seeds, red pepper flakes, or garlic cloves.
- Use different types of onions, such as red onions, for a different flavor profile.
- Experiment with different types of vinegar, such as apple cider vinegar, for a sweeter taste.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients used and serving size. For a general estimate, one serving may contain approximately:
- Calories: 30-40
- Carbohydrates: 8-10g
- Sugar: 6-8g
- Sodium: 100-150mg
This easy bread and butter pickles recipe is a great addition to any cook's repertoire, offering a healthy and delicious homemade alternative to store-bought options. These pickles are a perfect example of how quick dinner ideas can be both tasty and simple. Happy pickling!