Recipes: Quick Bread and Butter Pickles

• Prep Time:3 hours
• Cook Time:2 mintues

 

Tagged:
bread and butter pickles, christmas, food channel, holiday, quick, recipe, thanksgiving, tradition,

Talk about preparing ahead--here's the ultimate in being ready for the holidays. Makes these Quick Bread and Butter Pickles and pull them out as needed! We used a wavy crinkle cutter, made for slicing vegetables and French fries, to prepare our bread & butter pickles for an impressive appearance and extra crunch. But any way you slice it, these tangy-sweet & crunchy pickles are a perfect addition to a modern relish tray.

Find our full Traditional Holiday Meal with all twelve recipes at this link.

 

Foodie Byte

This recipe makes just one quart, so feel free to make it over and over again!

Ingredients

1 1/2 lb. (about 6 cups) 1/4-inch crinkle-cut (or sliced) English hothouse cucumbers
1 tablespoon kosher salt
1 cup white sugar
½ cup brown sugar, packed
1 cup white vinegar
½ cup apple cider vinegar
1½ teaspoon mustard seeds
½ teaspoon celery seeds
⅛ teaspoon turmeric, ground
1 cup thin-sliced red onions

Preparation

In a medium bowl, combine crinkle-cut cucumbers and salt and toss to blend; cover and chill for 2 hours.
In a medium nonreactive saucepan, combine white sugar, brown sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds and turmeric.
Simmer over medium-low heat until sugar is completely dissolved.
Rinse salted cucumber slices and drain.
Combine drained cucumbers in bowl with sliced onions; add hot vinegar mixture and stir to blend.
Cover and let stand at room temperature for 1 hour.
Transfer cucumber mixture and brine to jars, cover tightly and refrigerate.
Pickles are ready to eat in 4 hours and will hold refrigerated for up to 3 weeks.

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