Print

Quick Tangy Bread and Butter Pickles Recipe Perfect in 24 Hours

quick tangy bread and butter pickles - featured image
Print Recipe

A quick and easy bread and butter pickles recipe that delivers crunchy, tangy slices ready to eat in just 24 hours. Perfect for busy schedules and adds a bright, flavorful touch to meals.

Ingredients

Scale
  • 4 medium Kirby cucumbers, thinly sliced
  • 1 medium white onion, thinly sliced
  • 2 tablespoons kosher salt
  • 2 cups white distilled vinegar (5% acidity)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground black pepper
  • 1 cup cold water

Instructions

  1. Slice the cucumbers and onions into thin, even slices about 1/8 inch thick using a sharp knife or mandoline.
  2. Place the cucumber and onion slices in a large mixing bowl. Sprinkle 2 tablespoons kosher salt evenly over them and toss gently to combine. Let sit for 1 to 2 hours at room temperature to draw out moisture.
  3. Drain the cucumbers and onions in a colander and rinse thoroughly under cold running water to remove excess salt. Shake off excess water and set aside.
  4. In a large saucepan, combine 2 cups white distilled vinegar, 1 1/2 cups granulated sugar, 1 cup cold water, 1 tablespoon yellow mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon turmeric powder, and 1/2 teaspoon ground black pepper. Bring to a boil over medium-high heat, stirring occasionally until sugar dissolves, about 5 minutes.
  5. Carefully pour the hot brine over the drained cucumbers and onions in the mixing bowl. Stir gently to coat all slices. Let cool to room temperature, about 30 minutes.
  6. Transfer the cucumber and onion slices along with the brine into clean glass jars. Seal tightly with lids.
  7. Refrigerate the jars for at least 24 hours before enjoying to allow flavors to develop.

Notes

Salting the cucumbers and onions for 1 to 2 hours is crucial to draw out moisture and keep the pickles crisp. Slice thinly and evenly for best texture. Use white distilled vinegar for classic tang and color. Refrigerate for at least 24 hours before eating. Pickles last up to 2 weeks refrigerated. Variations include adding jalapeño for spice or fresh dill for herbal notes.

Nutrition

Keywords: bread and butter pickles, quick pickles, tangy pickles, homemade pickles, easy pickles, summer pickles, crunchy pickles

Find it online: https://bitesienna.com/quick-tangy-bread-and-butter-pickles-recipe-perfect-in-24-hours/