Bread N Butter Pickles
Transform your cucumbers into a tangy-sweet delight with this easy Bread N Butter Pickles recipe! Featuring tender cucumber slices and onions steeped in a flavorful brine of white vinegar, sugar, and aromatic spices like mustard seeds, turmeric, and cloves, these pickles strike the perfect balance between sweet and zesty. With just 30 minutes of prep time and no canning equipment required, this refrigerator pickle recipe is perfect for beginners and seasoned home cooks alike. Ideal for sandwiches, burgers, or as a standalone snack, these homemade pickles can be enjoyed within hours but taste even better after a day of marinating. Plus, they’ll keep in your fridge for up to three months, ensuring a delicious, crunchy condiment is always within reach!
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Recipe Information
Ingredients
- 6 cups cucumbers
- 1 large yellow onion
- 2 tablespoons kosher salt
- 2 cups ice cubes
- 2 cups white vinegar
- 1.5 cups granulated sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seeds
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons ground cloves
Instructions
Wash the cucumbers and slice them into 1/4-inch thick rounds.
Peel the onion and slice it thinly into rings.
In a large bowl, layer the sliced cucumbers and onions, sprinkling the kosher salt evenly over the vegetables.
Add ice cubes to the bowl and let the mixture sit for 1-2 hours to draw out excess moisture. Afterward, drain and rinse the vegetables thoroughly under cold water and set aside.
In a medium saucepan, combine white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, and ground cloves. Bring to a simmer, stirring frequently until the sugar is dissolved.
Add the drained cucumbers and onions to the saucepan. Reduce the heat and let the mixture cook for 3-4 minutes, stirring occasionally.
Remove the saucepan from the heat and allow the mixture to cool slightly.
Transfer the pickles and brine into sterilized jars, ensuring the cucumbers and onions are fully submerged. Seal the jars with lids.
Let the pickles cool completely at room temperature, then refrigerate. For the best flavor, allow the pickles to sit in the refrigerator for at least 24 hours before serving.
Store in the refrigerator for up to 3 months.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 350.1 g | 127% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 322.5 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1998 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.
