Easy Bread and Butter Pickles
There is a subtle difference between bread and butter pickles and sweet pickles. B&B pickles are slightly sweet and we love them. Sweet pickles, however, are definitely sweeter. We love them on our sandwiches and they are also terrific in potato salad. There is definitely a difference! This recipe is easier than most that I found on the internet. Instead of brining them for up to 14 days, until you can eat them-- it only took less than 2 hours to slice the pickles (we love pickle chips), make the sugar-vinegar brine and then "water can" them to preserve them. Best of all, there is no corn syrup in this recipe!
Servings 4 cups
Equipment
- Sterilized Canning Jars and lids
- Water Bath Setup (for preserving)
Ingredients
- 1 pound cucumbers sliced 1/4-inch thick — “pickling” or kirby cucumbers work best here
- 1 large sweet onion thinly sliced
- 1/4 cup Diamond Kosher salt
- 1/2 to 3/4 cups sugar
- 1/2 cup distilled white vinegar
- 1/4 teaspoons ground turmeric
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds if ground, use 1 teaspoon
- 1/4 teaspoon celery seed
Instructions
- n a medium bowl, combine the cucumbers, onion and salt. Mix well.
- Cover the mixture with ice. Let stand at room temperature for two hours.Rinse the cucumbers well.
- In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool.
- You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.
Notes
Also, I didn't have enough liquid. After pouring the pickles into 1/2 pint sterilized jars, I made a little more vinegar and sugar liquid, and filled up each jar. It worked great! However, you might want to just double the pickling liquid.
NOTE: If you want to store these longer, I suggest packing the cucumbers "raw" and then filling each jar with the pickling liquid. I use a water bath for about 30 minutes to preserve them.