Bread-and-Butter Pickles
This recipe for refrigerator pickles is quick and easy to make, with the perfect balance of tangy and sweet flavors. The crisp cucumbers and onions are pickled in a mixture of white wine vinegar, sugar, and aromatic spices, resulting in a deliciously refreshing snack or condiment. Enjoy these homemade pickles straight from the fridge or serve them alongside your favorite dishes for a touch of zesty goodness.
— Constant Cookbook
Ingredients
- 1 English cucumber or 6 pickling cucumbers (about 1 lb.)
- 1 white onion, thinly sliced
- 2 cups white wine vinegar
- 3/4 cup sugar
- 1/4 cup kosher salt
- 1 tsp. celery seeds
- 1 tsp. mustard seeds
- 2 bay leaves
Instructions
- Have ready a clean 1-quart canning jar or other glass jar with a lid. Slice the cucumber about 1/8 inch thick; you should have about 4 cups. In a stainless steel or other nonreactive heatproof bowl, combine the cucumber and onion.
- In a small nonreactive saucepan over high heat, combine the vinegar, sugar, salt, celery seeds, mustard seeds and bay leaves and bring to a boil, stirring to dissolve the sugar and salt. Immediately pour the vinegar mixture over the cucumber and onion slices. Let cool to room temperature, then pack the vegetables and liquid into the jar, discarding any excess liquid. Cover tightly and refrigerate. The pickles will keep, refrigerated, for up to 1 month. Makes 1 quart pickles.
- Adapted from Williams-Sonoma <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
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