Quick post as I catch up on projects and emails — bread and butter pickles are my absolute favorite. This recipe is fast, simple, and will leave you with the perfect pickle to throw on sandwiches, mix into salads or deviled eggs, and to eat straight out of the jar with a fork.
Hope you all had a lovely Labor Day weekend! Xo.
Quick bread and butter pickles – small batch, for two pint jars
6 mini cucumbers (I grabbed a pack of Persian cucumbers from Trader Joe’s)
1 and 1/2 cups white vinegar
1/4 of a yellow onion
1/2 cup granulated sugar
1 teaspoon tumeric
1 teaspoon whole mustard seeds
1 teaspoon whole celery seeds
1/4 cup salt
In a saucepan, combine the vinegar, sugar, salt, and tumeric. On medium heat, bring to a boil, letting the ingredients dissolve. Remove from heat.
Slice your cucumbers to your desired thickness — I like them pretty thin, and if you have one of those scalloped choppers, feel free to go crazy with those. Then, slice your onions just as thin, and fill each jar to the brim with your onions and cucumbers, layering appropriately.
Pour your vinegar mixture into each jar, and top with mustard and celery seeds. Seal each jar, and shake to distribute the seeds. Let the pickles pickle in the refrigerator — they’ll be pickled as soon as two hours later, but I found the taste to be much stronger after two days.