Chef John's Bread and Butter Pickles
These sweet and tangy Bread and Butter Pickles are a delightful addition to sandwiches, burgers, or simply enjoyed on their own. With just the right balance of sugar and vinegar, they bring a refreshing crunch to any meal.
Equipment
- 1 large mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
- 2 cups canning jars with lids
- 1 medium saucepan
Ingredients
- 2 medium cucumbers, sliced thin About 2 cups.
- 1 small onion, sliced thin
- 1 cup sugar
- 1 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- ½ teaspoon celery seeds
Instructions
- In a large mixing bowl, combine the sliced cucumbers and onion. Sprinkle with salt, mix gently, and let it sit for about 10 minutes to draw out excess moisture.
- In a medium saucepan, combine sugar, vinegar, mustard seeds, turmeric, and celery seeds. Bring the mixture to a boil over medium heat while stirring to dissolve the sugar.
- After the cucumbers and onions have rested, rinse them under cold water to remove excess salt, then drain well.
- Once the pickling liquid has come to a boil, add the drained cucumbers and onions to the saucepan. Stir to coat them in the liquid.
- Remove the saucepan from heat and let it cool for about 5 minutes.
- Transfer the cucumbers and onions into clean canning jars, pouring the pickling liquid over until they are fully submerged. Seal with lids.
- Allow the jars to cool to room temperature, then refrigerate them. The pickles will be ready to enjoy after about 24 hours and can last up to 2 weeks in the refrigerator.
Notes
For extra flavor, consider adding a pinch of red pepper flakes or a couple of cloves to the pickling liquid.
These pickles can be enjoyed immediately but taste best after a day or two in the fridge.