Description
Homemade bread and butter pickles dance with sweet-tangy magic, bringing crisp cucumber slices to life with classic Southern charm. Cool cucumber lovers will savor these zesty pickles that elevate sandwiches, salads, and summer gatherings with irresistible crunch.
Ingredients
Scale
Vegetables:
- 6 cups cucumbers (about 45 medium, thinly sliced)
- 1.5 cups onions (thinly sliced, about 1 large onion)
Spices and Seasonings:
- 0.25 cup kosher salt
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 0.5 teaspoon turmeric (for color and flavor)
- 0.5 teaspoon crushed red pepper flakes (optional, for a little heat)
- 1 teaspoon whole black peppercorns
- 0.5 teaspoon ground ginger (optional, for extra warmth)
Liquids and Sweeteners:
- 2 cups ice cubes (to help crisp the cucumbers)
- 2 cups apple cider vinegar (or white vinegar for a sharper taste)
- 1.5 cups granulated sugar
Instructions
- Prepare the vegetable foundation by slicing cucumbers and onions into thin, uniform pieces, creating a crisp and visually appealing base for pickling.
- Create a salt-driven dehydration process by generously coating the cucumber and onion slices with kosher salt, then covering them with ice cubes to draw out excess moisture and enhance their textural integrity.
- Allow the salted vegetables to rest for 1-2 hours, which will help concentrate flavors and improve the pickle’s crunchiness, then thoroughly rinse and drain to remove excess salt.
- Construct the pickling liquid by combining vinegar, sugar, and an aromatic blend of mustard seeds, celery seeds, turmeric, red pepper flakes, black peppercorns, and ginger in a saucepan.
- Gently heat the brine mixture, stirring consistently until the sugar dissolves completely and the spices release their vibrant flavors, creating a harmonious pickling solution.
- Carefully transfer the drained cucumber and onion mixture into sterilized glass jars, pressing down to eliminate air pockets and ensure maximum flavor absorption.
- Pour the hot, spice-infused brine over the vegetables, making certain they are fully submerged and leaving appropriate headspace for expansion.
- Seal the jars with clean lids, allowing them to cool at room temperature for approximately 30 minutes to initiate the pickling process.
- For immediate consumption, refrigerate the pickles for a minimum of 24 hours to develop robust flavors, with a refrigerator shelf life of up to 2 months.
- For long-term preservation, process the sealed jars in a boiling water bath for 10 minutes, then store in a cool, dark location for up to one year, creating a delightful pantry staple.
Notes
- Crunch Preservation: Salt and ice cubes work magic by drawing out moisture and creating ultra-crispy cucumber slices that maintain a satisfying snap.
- Spice Adjustment: Customize heat levels by increasing or decreasing red pepper flakes to match personal spice tolerance without compromising pickle flavor.
- Gluten-Free Friendly: This recipe is naturally gluten-free, making it perfect for individuals with dietary restrictions who love tangy, homemade pickles.
- Storage Flexibility: Choose between quick refrigerator pickles for immediate enjoyment or traditional canning method for long-term preservation, offering versatile options for pickle lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 70
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg