Recipe

Quick Bread And Butter Pickles Recipe


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Ingredients
  • 3/4 c sugar .
  • 1 tbsp kosher salt .
  • 1 medium onion, halved & sliced thin .
  • 1/4 tsp celery seeds .
  • 1 lb kirby cucumbers, sliced crosswise in 1/8 inch disks .
  • 1/8 tsp ground turmeric .
  • 1 c cider vinegar .
  • 1/2 tsp yellow mustard seeds

Directions
  • Step #1 Toss cukes, onion, & salt in colander set over bowl.
  • Step #2 Let stand 1 hr.
  • Step #3 Discard drained liquid.
  • Step #4 Bring vinegar, sugar & spices to a boil in large saucepan.
  • Step #5 Reduce heat to low add cukes & onion & press to submerge in liquid.
  • Step #6 cover & cook this until cukes turn a dullish olive-brown, about 5 mins.
  • Step #7 Transfer entire pan contents to glass bowl.
  • Step #8 Refrigerate, uncovered, at least 2 hrs before serving.
  • Step #9 (pickles can be put in the fridged in covered container for up to.
  • Step #10 2 weeks).
  • Step #11 Time does not include 1 hr setting & chilling time.
  • Step #12 UPDATE! I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting.
  • Step #13 I also used Splenda in place of the sugar.
  • Enjoy the Quick Bread & Butter Pickles recipe

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