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Flavorful Bread and Butter Refrigerator Pickles Easy Homemade Recipe with Turmeric and Mustard Seed

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These bread and butter refrigerator pickles are crunchy, tangy, and slightly sweet with a hint of turmeric and mustard seed for earthiness and subtle spice. Ready to enjoy in just 24 hours, they make a perfect homemade condiment for sandwiches, charcuterie boards, and more.

Ingredients

Scale
  • 2 pounds (900g) Kirby cucumbers or pickling cucumbers, thinly sliced (ridges intact for crunch)
  • 1 medium yellow onion, thinly sliced
  • 1 1/2 cups (360ml) apple cider vinegar
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 tablespoon kosher salt
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon celery seeds (optional)
  • 1/4 teaspoon ground black pepper

Instructions

  1. Rinse the cucumbers well and slice thinly into rounds about 1/8-inch (3mm) thick. Peel and thinly slice the yellow onion. Place both in a large bowl and toss with 1 tablespoon kosher salt. Let sit for 1 hour to draw out excess moisture, which keeps the pickles crisp.
  2. After the hour, rinse the cucumbers and onions under cold water to remove excess salt, then drain well and pat dry with paper towels.
  3. In a medium saucepan, combine the apple cider vinegar, sugar, water, mustard seeds, turmeric, celery seeds (if using), black pepper, and a pinch of salt. Bring to a simmer over medium heat, stirring until sugar dissolves, about 3-5 minutes. Remove from heat and let cool slightly.
  4. Layer the cucumber and onion slices into clean glass jars, packing gently but not crushing. Pour the warm brine over the veggies, making sure they’re fully submerged. Leave about 1/2 inch (1.3cm) headspace at the top.
  5. Close the jars tightly and let cool to room temperature before refrigerating. The pickles will be ready to enjoy in 24 hours but taste even better after 2-3 days as the flavors meld.
  6. Keep refrigerated and consume within 2-3 weeks for best flavor and texture.

Notes

Salt soaking is essential to keep pickles crisp. Rinse salted cucumbers well to avoid overly salty pickles. Use a gentle simmer to dissolve sugar without caramelizing. Add mustard seeds to hot brine for best flavor. Press slices gently with a wooden spoon to avoid metal reaction. Pickles taste best after 24-72 hours and keep well refrigerated for up to 3 weeks.

Nutrition

Keywords: bread and butter pickles, refrigerator pickles, turmeric pickles, mustard seed pickles, easy pickle recipe, homemade pickles, quick pickles, crunchy pickles, sweet and tangy pickles

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