A couple of weeks ago I made Refrigerator Dill Pickles and they were so good I decided to make bread and butter pickles too. The process is the same for both varieties. It’s the ingredients which give each their own unique flavors. For the dill pickles, it is the dill. For the bread and butter pickles, it is the turmeric. They are both so easy and quick to make. An added bonus is they cost just a fraction of store bought pickles. Plus, there is nothing like saying they’re “homemade”! The curing process is slightly longer for these than the dills, but still just 1 week. They’ll keep in your refrigerator for a few months. To get started, gather up a few clean jars [this recipe makes the equivalent of 4 pints], a saucepan to boil the brine, a mandolin or a good sharp knife, cucumbers and spices…and in one short week you’ll be saying Mmmm.
•Cucumbers [I used 6 medium cucumbers approximately 4 inches long each], sliced 1/4 inch thick
•1 medium onion, thinly sliced
•1 1/2 cups water
•1 1/2 cups vinegar
•1 cup sugar
•1 teaspoon kosher salt
•1 teaspoon mustard seed
•1 teaspoon celery seed
•3/4 teaspoon turmeric
•1/2 teaspoon dry mustard
•1/2 teaspoon crushed red pepper flakes
•Combine cucumber slices and onion slices in clean jars. Pack them in tight.
•Combine the water, vinegar, sugar, salt, mustard & celery seeds, turmeric, dry mustard and pepper flakes in a saucepan. Bring to a full boil, then allow to simmer 5 minutes to allow the spices time to fuse.
•Carefully pour the hot pickling liquid over the cucumber and onion slices, filling the jar within 1/4 inch of the top.
•Allow liquid to cool slightly before putting on the lids.
•Refrigerate the pickles for one week before opening.
•Consume and enjoy within 3 months.