Bread and Butter Pickles Cukes or Summer Squash
Brighten up your summer spreads with these irresistible Bread and Butter Pickles made from cucumbers or summer squash! This tangy, sweet-and-savory recipe is a celebration of garden-fresh produce, perfectly matched with aromatic mustard seeds, celery seeds, and warm hints of turmeric and ground cloves. With a quick prep and simmer, these homemade pickles are delightfully crisp and bursting with flavor—a versatile condiment ideal for burgers, sandwiches, or snacking straight from the jar. Plus, the combination of white and apple cider vinegars ensures a mouthwatering brine that balances sweet and tangy notes beautifully. Perfect for summer gatherings, this easy fridge pickle recipe is a must-try for DIY enthusiasts and home cooks alike!
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Recipe Information
Ingredients
- 2 pounds Cucumbers or summer squash
- 1 large Yellow onion
- 2 tablespoons Kosher salt
- 4 cups Ice cubes
- 2 cups Granulated sugar
- 1 cup White vinegar
- 1 cup Apple cider vinegar
- 2 teaspoons Mustard seeds
- 1 teaspoon Celery seeds
- 0.5 teaspoons Ground turmeric
- 0.25 teaspoons Ground cloves
Instructions
Wash the cucumbers or summer squash thoroughly and slice them into thin rounds, about 1/8-inch thick.
Peel the onion and slice it into thin rings.
In a large mixing bowl, combine the sliced cucumbers or summer squash, sliced onions, and kosher salt. Mix well.
Cover the mixture with ice cubes and let sit for 2 hours to draw out the excess moisture. Drain and rinse thoroughly to remove the salt.
In a medium saucepan, combine the granulated sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, ground turmeric, and ground cloves. Bring to a boil over medium-high heat, stirring until the sugar is dissolved.
Add the drained cucumber or squash and onion mixture to the saucepan. Stir well to coat everything in the brine.
Reduce the heat and simmer for 2-3 minutes. Do not overcook as you want the pickles to remain crisp.
Remove the pan from the heat and carefully transfer the mixture to sterilized jars, making sure the vegetables are fully submerged in the brine.
Allow the pickles to cool to room temperature before sealing the jars.
Refrigerate the pickles for at least 24 hours before serving to allow the flavors to develop. They will stay fresh in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 454.2 g | 165% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 423.3 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2043 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
