Bread and Butter Pickles

Hi there, food lover! 👋 Ready to bring a sweet and tangy classic to your table? Whether you’re topping a juicy burger 🍔, jazzing up a sandwich 🥪, or just enjoying them straight from the jar (no judgment here!), this traditional Bread and Butter Pickle recipe will hit the spot with every crunchy bite.

Ingredients:

For the cucumbers:

• 6 cups thinly sliced pickling cucumbers (about 4-5 medium cucumbers)
• 1 ½ cups thinly sliced onion
• 2 tablespoons kosher salt
• Ice cubes (for soaking)

For the pickling brine:

• 1 ½ cups white vinegar
• 1 cup sugar
• ½ teaspoon ground turmeric
• ½ teaspoon celery seed
• 1 tablespoon mustard seeds
• ½ teaspoon ground ginger (optional)

---

Directions:

1. Prep the veggies: In a large bowl, toss together the cucumber and onion slices with the kosher salt. Cover with a layer of ice and let sit for 1½ to 2 hours. This step keeps the pickles nice and crunchy. 🧊
2. Drain and rinse: After soaking, drain the mixture well and rinse under cold water to remove excess salt. Set aside.
3. Make the brine: In a large pot, combine vinegar, sugar, turmeric, celery seed, mustard seeds, and ginger (if using). Bring to a simmer over medium heat, stirring until the sugar dissolves. 🍯🔥
4. Pickle time! Add the drained cucumbers and onions to the pot. Stir gently and heat for about 5 minutes—do not boil. Just warm them through until they’re slightly tender but still vibrant.
5. Jar it up: Using a slotted spoon, pack the pickles into clean, sterilized jars. Pour the hot brine over them, leaving about ½ inch of headspace. Seal jars tightly.
6. Cool and refrigerate: Let the jars cool to room temperature, then refrigerate. Let them sit for at least 24 hours before enjoying—if you can wait that long! 😉

---

Nutritional Information:

⏰ Prep Time: 2 hours (including soak)
🔥 Cook Time: 10 minutes
⏳ Total Time: ~2 hours 10 minutes
⚡ Calories per serving: ~35
🍽️ Servings: About 6 cups (varies by slice size)

Bon appétit and happy cooking! 👩🍳🍽️