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Easy Tangy Bread & Butter Refrigerator Pickles Recipe No Canning Needed

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A simple and quick recipe for tangy, sweet, and crunchy bread & butter pickles made without traditional canning. Ready in under 30 minutes prep time and perfect for snacks, sandwiches, and burgers.

Ingredients

Scale
  • 4–5 medium Kirby or pickling cucumbers, sliced into 1/4-inch thick rounds or spears
  • 2 cups (480 ml) white vinegar
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt or pickling salt
  • 1 small yellow or white onion, thinly sliced
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon whole black peppercorns (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Slice the cucumbers and onions: Using a sharp knife, slice 4-5 medium Kirby cucumbers into 1/4-inch thick rounds or spears, depending on your preference. Thinly slice one small onion. Pat dry cucumbers if juicy to prevent excess water diluting the brine.
  2. Make the brine: In a medium saucepan, combine 2 cups white vinegar, 1 cup granulated sugar, 1 cup water, and 1 tablespoon kosher salt. Heat over medium until sugar and salt dissolve completely, about 5 minutes. Avoid boiling hard; a gentle simmer is enough.
  3. Add spices to the brine: Stir in 1 tablespoon mustard seeds, 1 teaspoon celery seeds, 1/2 teaspoon ground turmeric, 1/2 teaspoon black peppercorns, and 1/4 teaspoon red pepper flakes if using. Let the mixture cool to room temperature (about 20-30 minutes).
  4. Combine cucumbers and onions in jar: Pack the cucumber slices and onions loosely but firmly into a clean glass jar or airtight container.
  5. Pour cooled brine over cucumbers: Pour the brine over the vegetables, ensuring they are fully submerged. Use a clean utensil to press down if needed. Seal the jar tightly.
  6. Refrigerate and wait: Place the jar in the fridge. Pickles start tasting good after 24 hours but are best after 2-3 days. Flavors deepen up to about two weeks for peak freshness.
  7. Enjoy: Use these tangy bread & butter refrigerator pickles on sandwiches, burgers, or straight from the jar. Keep refrigerated and consume within 3 weeks for best texture.

Notes

Use fresh, firm Kirby cucumbers for best crunch. Always cool the brine before pouring over cucumbers to avoid soggy pickles. Seal jars tightly to lock in flavors and prevent fridge odors. Adjust sugar to taste but keep some for classic flavor. Consume within 3 weeks; best texture within 10-14 days. Variations include adding fresh dill, jalapeños, or using apple cider vinegar.

Nutrition

Keywords: bread and butter pickles, refrigerator pickles, no canning pickles, quick pickles, tangy pickles, easy pickles, sweet and sour pickles

Find it online: https://gleamgulp.com/easy-tangy-bread-and-butter-refrigerator-pickles-recipe-no-canning-needed/