Sweet, tangy bread and butter pickles with a delightful crunch. Made simply with cucumbers, salt, sugar, vinegar, and pantry staples. An easy condiment you'll love having on hand with so many uses.
1lbcucumbers, sliced into 1/4" slices(choose crisp varieties like Kirby, seedless, or Persian)
1/2medium onion, thinly sliced (about 1 cup, but adjust for preference)
1/2red bell pepper, thinly sliced (optional)
2tbspDiamond kosher salt
The Brine
1 1/2cupscider vinegar(white vinegar, or a combination can also be used)
1cupgranulated sugar
1/2cupwater
1/2tspground turmeric
1/4tspcelery seeds
1 1/2tspdried mustard seeds
Instructions
Dehydrate the Vegetables: Combine the sliced cucumbers, onion, and optional bell pepper in a large bowl with the salt. Toss well to coat and refrigerate for 2-3 hours (ensure salt reaches all slices). This draws out moisture, leading to crispier pickles.
Rinse and Dry: Drain the vegetables in a colander and rinse with cold water to remove excess salt. Transfer to a towel-lined baking sheet with a drying rack and let air dry for 3 hours or overnight.
Make the Brine: In a medium saucepan, combine the vinegar, sugar, turmeric, mustard seeds, and celery seeds. Heat over medium heat and bring to a low simmer, stirring until the sugar dissolves.
Pack and Seal: Pack the dried vegetables tightly into sterilized mason jars (see sterilization instructions). Leave about 1/2 inch of headspace at the top of each jar.
Fill and Seal: Bring the brine back to a boil and carefully pour it into the jars using a ladle and funnel, ensuring all vegetables are covered. Wipe the rims clean and secure the lids with bands and rings.
Process and Cool: Flip the jars over and place them on a clean kitchen towel. Let them sit for 5 minutes to seal. Allow the jars to cool completely before storing in the refrigerator for up to 3 months.
Notes
Recipe makes 4 - 6oz mason jars or 2 12oz jars.
The pickles can be enjoyed after 1 day of pickling The flavor will continue to develop over time.
For short-term storage, let the jars cool completely, then cover and refrigerate overnight before enjoying.
You can adjust the amount of onion and bell pepper to your preference. Feel free to experiment with different spices or herbs in the brine for a unique twist.
Tumeric can stain, so be careful with fabrics and countertops.