Spicy Bread and Butter Pickles

I love spicy bread and butter pickles but rarely buy them. I recently saw a recipe for quick refrigerator spicy bread and butter pickles that looked easy and delicious so I decided to make them. These tasty pickles turned out sweet and spicy and we’ve been enjoying them as a snack and on sandwiches & burgers.

Spicy Bread and Butter Pickles

Ingredients:

• 5 1/2 cups (about 1½ pounds) thinly sliced pickling cucumbers
• 1 tbsp kosher salt
• 1 cup sweet yellow onion, thinly sliced
• 1 Serrano pepper, sliced thinly
• 1 cup white sugar
• 1 cup white vinegar
• ½ cup apple cider vinegar
• ¼ cup light brown sugar
• 1½ teaspoons mustard seeds
• ½ teaspoon celery seeds
• 1/8 teaspoon ground turmeric

How to Make Spicy Bread and Butter Pickles

Combine cucumbers and salt in a large shallow bowl; cover and chill for about 90 minutes. Put cucumbers into a colander and rinse thoroughly under cold water.

Drain well, and return cucumbers to a bowl. Add the thinly sliced onion and peppers then toss with the cucumbers.

Combine the white sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.

Pour the hot vinegar mixture over the cucumber mixture; let stand at room temperature for 1 hour.

Pour into equally into jars then cover and refrigerate for 24 hours before eating. Store in airtight jars in the refrigerator for up to 2 weeks.

Spicy Bread and Butter Pickles

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Brining time: 1 day day

Total Time: 1 day day 20 minutes minutes

Course: Condiment

Cuisine: American

Servings: 2 Pint Jars

Author: Pam - For the Love of Cooking / Original by Brown Eyed Baker

Equipment

• Strainer or Colander
• Medium Saucepan
• 2 Wide-Mouth Pint Jars

Ingredients

• 5 ½ cups about 1½ pounds thinly sliced pickling cucumbers
• 1 tbsp kosher salt
• 1 cup sweet yellow onion thinly sliced
• 1 Serrano pepper sliced thinly
• 1 cup white sugar
• 1 cup white vinegar
• ½ cup apple cider vinegar
• ¼ cup light brown sugar
• 1½ teaspoons mustard seeds
• ½ teaspoon celery seeds
• ⅛ teaspoon ground turmeric

Instructions

• Combine cucumbers and salt in a large shallow bowl; cover and chill for about 90 minutes. Put cucumbers into a colander and rinse thoroughly under cold water.
• Drain well, and return cucumbers to a bowl. Add the thinly sliced onion and peppers then toss with the cucumbers.
• Combine the white sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
• Pour the hot vinegar mixture over the cucumber mixture; let stand at room temperature for 1 hour.
• Pour into equally into jars then cover and refrigerate for 24 hours before eating. Store in airtight jars in the refrigerator for up to 2 weeks.

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