Quick Bread and Butter Pickles (No Canning)
These Quick Bread and Butter Pickles are a game-changer for sandwich lovers and pickle snackers alike. With just a handful of pantry staples, you’ll have a jar of crunchy, sweet-tart pickles ready in no time, no canning required. The process couldn’t be easier. Simply slice fresh cucumbers, add salt, make a quick brine, and let the refrigerator do the rest!
Servings: 64 Servings
Calories: 25kcal
Equipment
- Mandolin Slicer Optional
- Large Mixing Bowl
- Medium Sauce Pan
- Mason Jar Funnel Or other large funnel
- 2 Mason Jars Quart Size (32 oz.)
Ingredients
- 3 lbs. Fresh Pickling Cucumbers Sliced to your desired thickness
- 1 Yellow Onion Thinly Sliced
- 2 Tablespoons Kosher Salt
- 1 Cup Distilled White Vinegar
- 1 Cup White Wine Vinegar
- 1 ¼ Cup Granulated Sugar
- ¼ Cup Light Brown Sugar
- 1 Teaspoon Yellow Mustard Seeds
- ½ Teaspoon Celery Seeds
- ⅛ Teaspoon Ground Turmeric
Instructions
- Using a mandolin slicer (or slice by hand if you don't have one) and thinly slice the cucumbers and sweet onion. Add the cucumbers, onion, and kosher salt to a large bowl, tossing to combine. Rest uncovered on the counter for 1-hour, then drain thoroughly. Pack cucumbers and onions equally into both mason jars.
- While the vegetables are resting, prepare the brine. Add both vinegars and sugars to a medium sauce pan, and bring to a boil, stirring frequently. Remove from heat and stir in mustard seeds, celery seeds, and ground turmeric.
- Using a mason jar funnel (or other large funnel), pour the warm brine mixture evenly over the cucumbers and onions in both mason jars, then allow them to cool to room temperature. Cover and refrigerate for at least 12 hours. For optimal results, go 48 hours or longer.
Notes
- Storage: Will stay at their best quality for 1-2 months, and up to 3 months if kept at or below 40°F. Keep the pickles submerged, and discard them if the brine starts to cloud, gets fizzy, moldy, or has an off-odor. These are not designed to be shelf stable, so please do not can.
- Cucumber Varieties: Look for pickling cucumbers or smaller varieties like Kirby, Gherkin, Burpee Pickler, or Carolina Cucumber. They should be 5 to 6 inches, 1 to 1 ½ inches thick, and have a slightly bumpy, textured skin.
- Thickness: ⅛-inch slices will yield the crispiest results; ¼-inch slices will provide more flavor to whatever you put them on.
- Brine Uses: Use the leftover brine for the best German potato salad, or use it to marinate chicken before frying!
Nutrition
Calories: 25kcal | Carbohydrates: 6g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 220mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg
