Overnight Bread and Butter Pickles
Pickles have got to be one of my favorite snacks, sides, appetizers, and foods in general. So it makes sense that I often make my own. I’ve started canning every summer thanks to my grandma for sharing her recipes. The only downside to pickling is that you have to wait a couple months for them to be ready. I’m not a very patient person, so it is always nice to be able to whip up some quick pickles that you can eat the same day and will last a couple weeks in the fridge, hence the name refrigerator pickles. These bread and butter pickles are a good balance of sweet and tangy, and make a good side to anything BBQ.
Yield: 2 Pint Jars
Overnight Bread & Butter Pickles
These sweet and tangy bread and butter pickles will make the perfect side to BBQ or as a snack. And the best part...they don't require any waiting!
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Ingredients
- 5-6 Kirby cucumbers (thinly sliced)
- 1/2 an onion (thinly sliced)
- 1 cup white vinegar
- 1/2 cup brown sugar
- 1 tablespoon mustard seeds
- 2 teaspoons salt
- 1/4 teaspoon turmeric
Instructions
- Bring the vinegar, brown sugar, salt, turmeric, and mustard seeds to a boil on the stovetop over medium heat until the sugar has completely dissolved.
- Thinly slice the cucumbers and onions, and place them into a heat-safe bowl.
- Pour the pickling liquid over the pickles and onions and stir. Let the mixture sit for 30 minutes or until it comes to room temperature.
- Pour mixture into jars. Seal tightly and keep in the refrigerator for up to two weeks.
Notes:
I use a mandoline slicer to get uniformly thin slices on the cucumbers and the onions. I would recommend purchasing one, but be careful to not cut your fingertips while using it.
