Print

Easy Crunchy Refrigerator Bread and Butter Pickles Recipe for Perfect Homemade Snacks

bread and butter pickles - featured image
Print Recipe

A quick and easy recipe for crunchy, sweet-sour bread and butter pickles that require no canning and are ready in as little as 24 hours. Perfect for snacks, sandwiches, and burgers with a balanced tangy and sweet flavor.

Ingredients

Scale
  • 6 medium Kirby cucumbers, sliced into 1/4-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 1 1/2 cups granulated sugar
  • 2 cups distilled white vinegar
  • 1 cup water
  • 2 tablespoons yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon pickling or kosher salt
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Wash and slice 6 medium Kirby cucumbers into about 1/4-inch rounds. Thinly slice 1 medium yellow onion. Toss them in a large mixing bowl with 1 tablespoon kosher salt. Let sit for about 1 hour to draw out excess water.
  2. Drain the cucumbers and onions in a colander and rinse under cold water to wash away excess salt. Pat dry gently with a clean towel or paper towels.
  3. In a large saucepan, combine 2 cups distilled white vinegar, 1 cup water, 1 1/2 cups granulated sugar, 2 tablespoons yellow mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon ground turmeric, and an optional pinch of crushed red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Simmer for 2-3 minutes.
  4. Pour the hot brine over the drained cucumbers and onions. Stir gently to combine and evenly distribute spices. Pack the cucumbers and onions into clean glass jars or airtight containers, then pour remaining brine over to cover completely.
  5. Let the jars cool to room temperature before sealing with lids. Refrigerate for at least 24 hours before tasting. For best flavor, wait 2-3 days. Keep refrigerated and consume within two weeks.

Notes

Salting cucumbers before brining pulls out excess moisture and keeps pickles crunchy. Rinse salt off before adding brine to avoid sogginess. Use fresh mustard and celery seeds for best flavor. Refrigerate only; no canning needed. Wait 2-3 days for best flavor. Adjust sugar or vinegar to taste if pickles are too sweet or sour.

Nutrition

Keywords: bread and butter pickles, refrigerator pickles, crunchy pickles, easy pickles, sweet and sour pickles, homemade pickles, quick pickles

Find it online: https://fuzzyforker.com/easy-crunchy-refrigerator-bread-and-butter-pickles-recipe-for-perfect-homemade-snacks/