Are you ready to elevate your sandwich game or simply crave a delightful, homemade condiment? Look no further! This refrigerated bread and butter pickle recipe is incredibly easy, requires minimal cooking, and delivers an explosion of sweet and tangy flavor that'll have you hooked. Forget store-bought; this homemade version is far superior, offering a customized taste and the satisfaction of creating something delicious from scratch. Perfect for quick dinner ideas or adding a zing to your favorite dishes, these pickles are a true culinary gem.
Ingredients:
- 1 pound pickling cucumbers, thinly sliced
- 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 salt
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
Instructions:
Get Started:
- Sterilize your jars: Wash your jars and lids in hot, soapy water. Rinse thoroughly and let them air dry or sterilize them in boiling water for 10 minutes. This is crucial for preserving your pickles and preventing spoilage. Homemade cooking often relies on these small but important steps.
Prepare the Pickles:
- Combine cucumbers and onions in a large bowl. Gently toss to ensure they’re well mixed. Thinly slicing your cucumbers and onions ensures even pickling and faster infusion of flavors.
Make the Brine:
- In a saucepan, combine vinegar, sugar, water, mustard seeds, celery seeds, turmeric, salt, and red pepper flakes (if using). Bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved. This simple brine is the heart of this recipe, creating the perfect balance of sweet and sour.
Pickle Time:
- Carefully pour the hot brine over the cucumber and onion mixture. Ensure all the vegetables are fully submerged in the liquid.
Cool and Refrigerate:
- Let the mixture cool completely to room temperature. Once cool, carefully transfer the pickles and brine to your sterilized jars, leaving about half an inch of headspace at the top. Seal the jars tightly.
Enjoy!
- Refrigerate for at least 24 hours, or preferably longer for a more intense flavor. Your bread and butter pickles will continue to develop their delicious taste over time, reaching peak flavor after a few days.
Tips for Perfect Bread and Butter Pickles:
- Use small pickling cucumbers for the best results. These stay firmer than larger cucumbers.
- Thinly slicing the vegetables ensures they pickle evenly and quickly. Using a mandoline slicer can be helpful for achieving consistent slices.
- Don’t be afraid to adjust the seasoning to your taste. If you prefer a sweeter pickle, add a little more sugar. If you want more tang, add a splash more vinegar. Experimentation is a key part of homemade cooking and finding your perfect recipe.
- For a smoother pickle, you can blend the brine slightly after boiling to reduce any sediment.
- Always use sterilized jars to prevent spoilage and ensure a longer shelf life for your pickles.
Variations:
- Spicy Bread and Butter Pickles: Add more red pepper flakes or a diced jalapeño pepper to the brine for an extra kick.
- Dill Bread and Butter Pickles: Add a tablespoon of dill seeds or fresh dill sprigs to the brine for a herby twist.
- Garlic Bread and Butter Pickles: Add a few cloves of minced garlic to the brine for a savory depth of flavor.
Nutritional Information (per serving, approximate):
This will vary depending on the amount of pickles made and serving size, but a typical serving contains approximately:
- Calories: 30-40
- Carbohydrates: 8-10g
- Sugar: 7-9g
- Sodium: 100-150mg
These easy recipes provide a delightful homemade alternative to store-bought pickles. This recipe is a perfect addition to your repertoire of healthy meals and delicious dishes. These bread and butter pickles are a simple and flavorful addition to any meal, perfect as a quick dinner idea or an appetizer to elevate your next gathering. Enjoy the process of homemade cooking and the incredible taste of your creation!