Overnight BREAD & BUTTER PICKLES | Easy Refrigerator Pickles | QUICK PICKLES

There is something comforting about biting into and tasting the complexity of flavors in home-brined pickles. In this episode we are making Overnight Bread & Butter Pickles. This is one of my favorite ways of making homemade pickles because they are sweet, crunchy and delicious.
I love making these pickles because they are easy to make, you can eat them after 24 hours and these pickles are a great addition to salads, especially smoked salmon salads. Plus, this a Zero Waste Recipe. When you finish eating pickles, recycle the brine by using it for another recipe. (See notes for a bonus Zero Waste Recipe.)
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• Overnight BREAD & BUTT...
OVERNIGHT BREAD & BUTTER PICKLES
pickling cucumber sliced thinly, about 1/8 - 1/4 - inch thick
1 Vidalia (or sweet) onion thinly sliced
3 Tbsp kosher salt divided (2 Tbsp + 1 Tbsp)
cold water, enough to submerge cucumbers and onions with in a bowl
2 tsp mustard seeds
1 1/2 tsp dry mustard powder
1 tsp turmeric
1/3 - 1/2 cup sugar (or substitute)
1 1/2 - 1 3/4 cups unfiltered apple cider vinegar
1/2 cup water
1. Sterilize canning jars along with the lids and screw bands. Set aside on a clean towel or paper towels.
2. In a large bowl, toss the cucumbers and onions with 2 Tbsp kosher salt. Cover with cold water and stick into the refrigerator for 45 minutes. When done, drain the vegetables and allow them to air dry for about 10 minutes.
3. While the vegetables are air drying make the brine. In a saucepan combine 1 Tbsp kosher salt, mustard seeds, mustard powder and turmeric on medium heat for about 1 minute, stirring frequently. Add sugar and stir. Add the vinegar and water. Bring to a boil. Continue to stir until all of the ingredients are combined and the sugar has dissolved. Remove from heat.
4. Transfer cucumbers and onions evenly to canning jars and pour in enough brine to cover the liquid. Pour brine all the way to the top. Place jars into refrigerator and allow them to rest for a minimum of 24 hours before opening. Eat within 1 week.
NOTES
1. This recipe makes 1 quart, or 2 pint sized canning jars.
2. Zero Waste Recipe: Bread & Butter Grilled Chicken
Add chicken to a gallon sized freezer bag. Pour brine over chicken, seal bag and place in refrigerator overnight. When you are ready to eat, remove chicken and pat dry with paper towels. Coat chicken with canola oil and season with salt and pepper or your favorite poultry seasoning. Grill chicken on both sides until done, preferably over indirect heat. Serve.
3. If you do not want to pickle cucumbers in this recipe, replace them with zucchini.
I hope you have enjoyed these pickles as much as I do. Just remember to keep them refrigerated. Since these pickles are not preserved, you should eat them within a short period of time.
Sharing more fun ways to pickle your favorite veggies,
Dana
MUSIC ATTRIBUTION
1. March of the Hares by Nathan Moore (RUclips free music library, attribution not required)
2. Fun Kid by Quincas Moreira (RUclips free music library, attribution not required)