Easy Bread and Butter Pickles |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time. Ingredients:
8 small pickling cucumbers, unpeeled and cut into 1/4 inch thick slices |
1 medium onion, cut in half and thinly sliced |
1 cup cider vinegar |
3/4 cup sugar |
4 1/2 teaspoons kosher salt |
2 teaspoons mustard seeds |
1/2 teaspoon dry mustard |
1/2 teaspoon turmeric |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon celery seed |
Directions:
1. Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
2. Boil 1 minute, stirring frequently.
3. Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
4. Cover and chill overnight before serving.
5. You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.
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