Best Quick Bread And Butter Pickles Recipes

Quick Bread-and-Butter Pickles image

Provided by Food Network Kitchen

Time 45m

Yield 4 1/2 cups

Number Of Ingredients 10

1/2 cup light brown sugar
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole allspice
1/4 teaspoon ground turmeric
1 clove garlic, peeled and cracked
1 small onion, thinly sliced
Kosher salt
4 Kirby cucumbers, unpeeled, sliced into 1/8-inch rounds
1 cup distilled white vinegar

Steps:

Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.

Quick Bread and Butter Pickles image

Provided by katie in the UP

Categories < 30 Mins

Time 20m

Yield 1 quart

Number Of Ingredients 8

1 lb kirby cucumber, sliced crosswise in 1/8 inch disks
1 medium onion, halved and sliced thin
1 tablespoon kosher salt
1 cup cider vinegar
3/4 cup sugar
1/2 teaspoon yellow mustard seeds
1/4 teaspoon celery seed
1/8 teaspoon ground turmeric

Steps:

Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a dullish olive-brown, about 5 minutes.
Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (pickles can be refrigerated in covered container for up to.
2 weeks).
Time does not include 1 hour setting and chilling time.
UPDATE!
I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting.
I also used Splenda in place of the sugar.