Bread and Butter Pickles

Name: Bread and Butter Pickles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 lbs Kirby cucumbers (6 to 8), sliced into ⅛-inch (3-mm) rounds; 1 small yellow onion, halved and thinly sliced; 1 small red bell pepper, thinly sliced (optional); 1/4 cup kosher salt; 2¼ cups distilled white vinegar; 1¼ cups granulated sugar; ½ cup (packed) light brown sugar; 2 cloves garlic, thinly sliced; 1½ teaspoons mustard seeds; 1 teaspoon celery seeds; ½ teaspoon ground turmeric; 2 whole cloves; ½ teaspoon teaspoon crushed red pepper flakes

Sweet, tangy, and crunchy, bread and butter pickles are a classic you’ll love having in the fridge.

⏱ 25 menit 🔨 Persiapan 20mnt 🔥 Masak 5mnt 📊 Sedang 🍽 4 porsi 👁 39

Langkah-langkah

Salt the veggies: In a large bowl, toss sliced cucumbers, onions, and bell pepper (if using) with the salt. Cover with plastic wrap and let sit in the fridge for 2 hours. This step draws out excess water and helps keep the pickles crisp. Rinse well under cold running water, then let drain thoroughly.
Make the brine: In a medium saucepan, combine the vinegar, granulated sugar, brown sugar, garlic, mustard seeds, celery seeds, turmeric, cloves, and red pepper flakes. Bring to a simmer, stirring until the sugar dissolves, a few minutes. Remove from the heat and cool to room temperature (you can speed this up by transferring the brine to a heatproof container and chilling in the fridge).
Pack the jars: Divide the cucumbers, onions, and peppers between 4 clean one-pint jars (or two 1-quart jars). Pour the brine over top, making sure the pickles are fully submerged. (If you come up a little short on brine, it's fine to top off the jars with a splash of water—just make sure the cucumbers are fully submerged.)
Pickle: Seal with lids and refrigerate for at least 24 hours. They will keep nicely for up to 1 month in the fridge.

Kue & Roti american