FooZenie
← All recipes
Quick Bread & Butter Pickles
Sweet, tangy refrigerator pickles ready to eat in just a few hours. Skip the canning bath!
Ingredients
- 4 cup cucumbers
- 1 cup onions
- 1 cup white vinegar
- 0.5 cup sugar
- 1 tbsp kosher salt
- 1 tsp mustard seeds
- 0.5 tsp celery seeds
- 0.25 tsp turmeric powder
Instructions
- Thinly slice your cucumbers and onions. Place them in a large heat-proof jar or glass bowl.
- In a saucepan, combine vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric.
- Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are completely dissolved.
- Pour the hot brine directly over the cucumbers and onions. Ensure the vegetables are submerged.
- Let the jar cool to room temperature on the counter (about 1 hour).
- Cover tight and refrigerate. They are best after sitting for at least 24 hours but can be eaten once chilled.
Save it. Cook it. Track it.
Bookmark this recipe, plan your week, and track calories — all in FooZenie.
Get FooZenie Free