Homemade Bread and Butter Pickles (No Canning)

Summer… oh how I have a love hate relationship with it. I HATE the super hot humid days, but I love and can not get enough of the cook outs. Just something about a flame grilled burger.. YUM.. Another thing that I love is that my 3 year old loves burgers as much as I do! So, what goes best with burgers?  PICKLES!

I do have to say, I’m a pickle freak! 100% hands down, pickles are my thing. With burgers though, I need bread and butter pickles. One thing I can deal without though, is all the crap that comes in store bought, jarred pickles. Have you ever read the ingredients? Yea, no thank you.

So, I decided… Ill make my own! It was sooo easy! Check it out.

INGREDIENTS

1 1/2 lbs mini cucumbers

1 1/2 tbsp kosher salt

1 cup granulated sugar

1 cup white vinegar

1/2 cup apple cider vinegar

1/4 cup light brown sugar

1 1/2 tsp mustard seeds

1/2 tsp celery seeds

1/8 tsp ground tumeric

DIRECTIONS

Slice cucumbers into thing slices.

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Combine cucumbers and salt in a bowl and mix until thoroughly coated. Put the cucumbers into a shallow backing dish. Cover and refrigerate for 1 1/2 hours.

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Move cucumbers into a colander and rinse thoroughly with cold water.

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Combine all remaining ingredients in a medium saucepan. Bring to simmer over medium heat, stir until sugar is dissolved.

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Fill an airtight container with the cucumbers and pour the hot vinegar over the cucumbers. Let stand at room temp for 1 hours. Cover and refrigerate for 1 day.

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Enjoy! Will last in refrigerator for 2 weeks.

 



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