Bread and Butter Pickles
Sweet, tangy, and crunchy, bread and butter pickles are a classic you’ll love having in the fridge.
Foto: Once Upon a Chef
Bahan-bahan
- 2 lbs Kirby cucumbers (6 to 8), sliced into ⅛-inch (3-mm) rounds
- 1 small yellow onion, halved and thinly sliced
- 1 small red bell pepper, thinly sliced (optional)
- 1/4 cup kosher salt
- 2¼ cups distilled white vinegar
- 1¼ cups granulated sugar
- ½ cup (packed) light brown sugar
- 2 cloves garlic, thinly sliced
- 1½ teaspoons mustard seeds
- 1 teaspoon celery seeds
- ½ teaspoon ground turmeric
- 2 whole cloves
- ½ teaspoon teaspoon crushed red pepper flakes
Langkah-langkah
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Salt the veggies: In a large bowl, toss sliced cucumbers, onions, and bell pepper (if using) with the salt. Cover with plastic wrap and let sit in the fridge for 2 hours. This step draws out excess water and helps keep the pickles crisp. Rinse well under cold running water, then let drain thoroughly.
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Make the brine: In a medium saucepan, combine the vinegar, granulated sugar, brown sugar, garlic, mustard seeds, celery seeds, turmeric, cloves, and red pepper flakes. Bring to a simmer, stirring until the sugar dissolves, a few minutes. Remove from the heat and cool to room temperature (you can speed this up by transferring the brine to a heatproof container and chilling in the fridge).
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Pack the jars: Divide the cucumbers, onions, and peppers between 4 clean one-pint jars (or two 1-quart jars). Pour the brine over top, making sure the pickles are fully submerged. (If you come up a little short on brine, it's fine to top off the jars with a splash of water—just make sure the cucumbers are fully submerged.)
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Pickle: Seal with lids and refrigerate for at least 24 hours. They will keep nicely for up to 1 month in the fridge.
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