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Christina

Quick Bread and Butter Pickles

Making homemade pickles is easier than you think and so much fun! Kids will have a blast filling the jars with cucumbers and watching them transform into something salty and delicious. These bread and butter pickle chips have a slightly sweet and tangy taste that’s great for sammies or anytime snacking

Quick Bread and Butter Pickles

Makes 4 jars

Ingredients:

  • 1 cup apple cider vinegar
  • 1/2 cup white vinegar
  • 1 1/2 cups water
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dried dill weed
  • 1 teaspoon mustard seed
  • 2 hothouse cucumbers

Instructions:

1. Slice cucumbers 1/4-inch in thickness.

2. Combine vinegars, water, sugar, salt, dill and mustard seed in a medium sauce pan and bring to a boil. Boil for 1-2 minutes, then turn off heat. Allow mixture too cool for 10 minutes.

3. Place cucumbers into four small mason jars (or any jar or container with a tight fitting lid) making sure to fill each jar almost all the way full with cucumbers. Pour pickling liquid over cucumbers until they are full submerged in the liquid. Put the lids onto each jar and refrigerate for a minimum of two hours but overnight is best. Pickles may be stored in an airtight container in the refrigerator for up to three weeks.

Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger atTakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.

Follow her on Twitter @TakeBackTables

5 Responses to “Quick Bread and Butter Pickles”

  1. tammy says:

    Do you not sterilize the jar lids? Every canning recipe i have read and the one’s my grandmother wrote have stated that the lids and rings need to be sterile to help prevent the produce from going bad.

  2. jeanette says:

    i agree with what tammy has posted. I can food all the time and you have to sterilize the lids as well as the jars. Is this not correct?

  3. Alex says:

    These are more refrigerator pickles calling for use in about 3 weeks not the canning veriety that would stay on the shelf for months

  4. suzy says:

    these are not caning pickles they go in the fridge… if u can them than yes sterilize everything.. need to read the whole recipe people!

  5. Jan says:

    Quick, easy and delicous! Thank you, Rachael!

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