Quick Bread and Butter Pickles


This is an easy quick pickle recipe. They are so tasty, far better than store bought and definitely worth the extra effort. Eat them right out of the jar or on sandwiches and burgers. They are also great chopped up in potato or pasta salads for a tangy kick.

Makes approximately 2 – 500ml jars. Store in the refrigerator. Don’t worry about processing, they won’t last long.


12 pickling cucumbers, cut into ¼ inch slices
1 medium onion, thinly sliced
¼ cup salt
1 ½ cups vinegar
1 ½ cups sugar
½ tsp turmeric
2 tbsp mustard seed
1 tsp. celery seed
¼ tsp cayenne pepper

In a large glass or stainless steel bowl, combine the sliced cucumbers, onions and salt. Let the mixture stand for 3 hours, then pour it into a colander to drain. Rinse with cold water, then drain again.

In a saucepan, combine the vinegar, sugar, turmeric, mustard seed, celery seed and cayenne pepper.

Bring to a boil and add the drained cucumber and onion slices. Reduce heat to low, bring just to a simmer and simmer for 2 minutes. Avoid boiling to prevent the cucumber slices from softening too much. They should remain crisp.

Cool the pickles you want to serve immediately and pack the rest in hot sterilized jars for later.

Cindy Lazarenko

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