Better Bread ‘n Butter Pickles

© Katherine Stetson

This is a quick pickle and requires no canning equipment. For a spicy version, add a teaspoon of Asian garlic-chili paste!

Makes approximately one pint:

  • 1 long English cucumber
  • 1 tablespoon sea salt
  • ½ small onion
  • ½ cup sugar
  • ½ cup white vinegar
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon freshly grated ginger
  • ¾ teaspoon mustard seeds
  • ½ teaspoon celery seed
  • 1/8 teaspoon turmeric

Leave the skin on the cucumber. Slice the cucumber and onion by hand or in a food processor fitted with the 1/8 inch slicer. Place the sliced cucumber and onion in a bowl and toss in the salt. Cover and refrigerate for one hour.

Rinse the cucumber and onion slices thoroughly under cold running water, drain well and return to the bowl.

In a small saucepan, combine the remaining ingredients and heat to a boil, stirring to dissolve the sugars. Pour the mixture over the cucumber and onion slices and stir gently. Cover and leave at room temperature for one hour.

Pack the pickles into a pint jar and let steep in refrigerate overnight.

Copyright © Katherine Stetson, all rights reserved.