Description
Delightful homemade bread-and-butter pickles that are sweet, tangy, and perfect for sandwiches or snacks.
Ingredients
Scale
- 4 cups pickling cucumbers, sliced
- 1 cup onions, thinly sliced
- 2 cups sugar
- 1 cup apple cider vinegar
- 1 tablespoon mustard seeds
- 1 tablespoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seeds
- 1/2 teaspoon peppercorns
Instructions
- Combine the sliced cucumbers and onions with salt in a large bowl. Let them sit for about 120 minutes.
- Prepare the brine by combining apple cider vinegar, sugar, mustard seeds, turmeric, celery seeds, and peppercorns in a saucepan. Simmer over medium heat until sugar dissolves.
- Drain the cucumbers and onions, rinsing lightly with cold water if desired.
- Pack the drained cucumbers and onions into sterilized jars, leaving space at the top.
- Add the hot brine over the vegetables to ensure they are submerged.
- Seal the jars tightly and allow them to cool to room temperature.
- Refrigerate for at least 1440 minutes before enjoying.
Notes
These pickles can last for several months in the refrigerator, making them a great make-ahead option. Feel free to experiment with spices.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 5g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg