Easy Sweet and Spicy Bread and Butter Pickles
These refrigerator pickles come together in just a few minutes and you'll be enjoying them for weeks.
Servings: 46 pickles
Ingredients
- 1 cup distilled white vinegar
- 1/2 cup water
- ½ cup sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon red chile paste such as sambal oelek
- 4 large shallots thinly sliced and separated into rings
- 2 cups thinly sliced Kirby cucumber
- 2 jalapeños thinly sliced
- 2 sprigs dill
- ½ teaspoon celery salt
- ½ teaspoon mustard seeds
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
Instructions
- Combine first 6 ingredients (vinegar through shallots) in a medium saucepan. Cook and stir over medium heat until sugar and salt have dissolved. Allow to cool. (An ice bath can make quick work of this.)
- In a large bowl, combine remaining ingredients (cucumber through turmeric). Remove shallots from brine with a slotted spoon and add to cucumber mixture. Stir to combine.
- Transfer cucumber mixture to a clean, 1-quart canning jar. Pour brine over and refrigerate. After a couple of hours, press mixture down to compress and allow the brine to cover the pickles completely.
- By the next day, you'll have delicious spicy, sweet pickles.
Notes
Enjoy within 2 weeks.
Nutrition
Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 18mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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