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Easy Quick Refrigerator Bread and Butter Pickles with Turmeric and Dill

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A quick and easy recipe for crisp, sweet, and slightly spicy bread and butter pickles with a golden turmeric color and fresh dill. Perfect for snacking or adding to sandwiches.

Ingredients

Scale
  • 4 cups thinly sliced Kirby cucumbers (about 600g or 1.3 lbs)
  • 1 medium yellow onion, thinly sliced
  • 2 cups (480 ml) white vinegar
  • 1 ½ cups (300 g) granulated sugar
  • 2 tablespoons (30 g) pickling or kosher salt
  • 1 teaspoon ground turmeric
  • 1 tablespoon mustard seeds
  • 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
  • ½ teaspoon ground celery seed (optional)
  • ½ teaspoon whole black peppercorns (optional)

Instructions

  1. Slice the cucumbers and onions thinly (about 1/8 inch or 3 mm thick) using a mandoline or sharp knife.
  2. Toss the cucumber and onion slices with 2 tablespoons of salt in a large bowl. Cover and let sit at room temperature for 1 to 2 hours to draw out excess water.
  3. While the cucumbers rest, combine white vinegar, granulated sugar, turmeric, mustard seeds, celery seed, and black peppercorns in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves, about 5 minutes.
  4. Drain and rinse the salted cucumbers and onions thoroughly under cold water to remove excess salt. Let drain in a colander for 10 minutes.
  5. Return the drained cucumbers and onions to the large bowl, add fresh or dried dill, then pour the hot brine over them. Stir to combine evenly.
  6. Pack the cucumber mixture into clean glass jars, leaving about ½ inch (1.3 cm) headspace. Pour any remaining brine over the top to fully submerge the cucumbers.
  7. Let jars cool to room temperature, seal with lids, and refrigerate. Best after resting at least 4 hours, preferably overnight. Keep refrigerated up to 3 weeks.

Notes

Use Heinz white vinegar for a clean, sharp acidity. Fresh dill is preferred but dried dill works if fresh is unavailable. For crunchier pickles, add grape leaves or a pinch of alum to the jar. Ensure brine is hot when poured over vegetables for better flavor absorption. Store pickles in airtight jars in the fridge for up to 3 weeks; texture softens after two weeks. Variations include adding jalapeño for spice, using apple cider vinegar, reducing sugar with stevia, or fermenting for a different flavor.

Nutrition

Keywords: bread and butter pickles, refrigerator pickles, turmeric pickles, dill pickles, quick pickles, easy pickles, homemade pickles, sweet and sour pickles

Find it online: https://cravemila.com/easy-quick-refrigerator-bread-and-butter-pickles-with-turmeric-and-dill-recipe-for-perfect-homemade-flavor/