Bread & Butter Pickle Chips

Servings: 10

Prep Time: 2 hr

Cook Time: 24 hr

Description

These Bread & Butter Pickle Chips are the perfect balance of sweet and tangy, delivering a satisfying crunch that takes any sandwich or burger to the next level. Made with fresh cucumbers, thin-sliced onion, and a fragrant mix of mustard seed, celery seed, and turmeric, they’re a classic refrigerator pickle that’s easy to make and hard to resist. A quick salting and draining process ensures that every bite is crisp, while the vinegar-based brine gives them that nostalgic bread & butter flavor. Whether layered on deli meats or served as a snack straight from the jar, these pickles are a crowd-pleasing staple.

Ingredients

Staples

1 teaspoon White Sugar
0.5 cup Water
3 tablespoon Pickling and Canning Salt

Spices And Herbs

0.25 teaspoon Ground Turmeric freshly ground
1 tablespoon Yellow Mustard Seed
1 teaspoon Celery Seed

Oils And Vinegars

2 cup White Vinegar

Produce

3 pound Pickling Cucumber
0.5 medium White Onion thinly sliced

Nutritional

calories18

carbohydrates4g

protein1g

fat0g

Step by Step Instructions

1
Wash the cucumbers thoroughly and slice them into ¼-inch thick rounds. Use a crinkle cutter if available for a classic texture.
2
Thinly slice half of a medium white onion.
3
In a medium bowl, combine the cucumber slices, onion slices, and 3 tablespoons of pickling and canning salt using your hands to mix evenly.
4
Transfer the salted mixture to a colander or sieve set over a large bowl to catch the liquid.
5
Let the mixture sit at room temperature for 2 hours to allow moisture to drain out. Make sure the cucumbers do not sit in the drained liquid.
6
After 2 hours, discard the drained liquid and rinse the cucumber and onion slices under cold running water to remove excess salt.
7
In a medium saucepan, combine 2 cups of white vinegar, ½ cup of water, 1 teaspoon of white sugar, 1 tablespoon of yellow mustard seed, 1 teaspoon of celery seed, and ¼ teaspoon of ground turmeric.
8
Place the saucepan over medium-high heat and bring the brine to a boil, stirring occasionally to dissolve the sugar and blend the spices.
9
Evenly divide the rinsed cucumbers and onions between clean pickling jars (or place all into one large jar).
10
Once the brine reaches a boil, carefully pour it over the cucumbers and onions in the jars, making sure they are fully submerged.
11
Use a butter knife to gently stir each jar and release any trapped air bubbles.
12
Seal the jars with clean lids and allow them to cool to room temperature on the counter.
13
Once cooled, transfer the jars to the refrigerator.
14
Let the pickles chill for at least 24 hours before enjoying for best flavor and crunch.