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–+ servings

Small Batch Bread and Butter Pickles

Print Recipe
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Course Side Dish, Snack
Servings 1 jar

Ingredients
  

  • 1 lb pickling or Persian cucumbers sliced into 1/4 inch slices
  • 1 onion sliced in half and into 1/4 inch thick slices
  • 1 tbsp kosher salt
  • 1 1/2 cups white vinegar
  • 3/4 cup sugar
  • 2 garlic cloves peeled and smashed
  • 1 1/2 tsp mustard seeds
  • 1/4 tsp celery seeds
  • 1/8 tsp tumeric
  • 1 tsp whole black peppercorns
  • 1/4 tsp red pepper flakes

Instructions
 

  • Mix the salt, cucumbers and onion well in a bowl with clean hands. Cover and refrigerate 2 hours. Drain and rinse the cucumbers very well with clean water. If you don't rinse well they will be way too salty. Pack into a clean canning jar. Since you will be pouring boiling liquid over them, make sure your container is heat safe and will not shatter.
  • In a sauce pan, heat the vinegar, garlic and spices to boiling. Pour over the cucumbers and seal. Allow to cool to room temp, then store in the fridge. These will in the fridge for months as long as you don't introduce bacteria into the jar, so use a clean fork to remove pickles from the liquid.
Keyword Side Dish, Snack
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