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Flavorful Bread and Butter Refrigerator Pickles with Turmeric

bread and butter refrigerator pickles - featured image
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These bread and butter refrigerator pickles with turmeric offer a crisp, tangy bite with a subtle earthy warmth and vibrant golden color. Ready in 24 hours, they are perfect for quick snacks or as a flavorful side.

Ingredients

Scale
  • 4 cups thinly sliced Kirby or Persian cucumbers
  • 1 medium yellow onion, thinly sliced
  • 1 cup granulated sugar
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon pickling or kosher salt
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Rinse cucumbers well, then slice thinly about 1/8 inch thick. Peel and thinly slice the onion. Place cucumbers and onions in a large bowl and sprinkle with 1 tablespoon pickling salt. Toss to combine and let sit for 1 hour to draw out excess water.
  2. While cucumbers sweat, combine 1 cup water, 1 cup white vinegar, and 1 cup granulated sugar in a medium saucepan. Add 1 tablespoon mustard seeds, 1 teaspoon celery seeds, 1 teaspoon turmeric, 1/2 teaspoon black pepper, and optional crushed red pepper flakes. Bring to a simmer over medium heat, stirring until sugar dissolves (3-5 minutes). Remove from heat and let cool slightly.
  3. Drain cucumbers and onions using a colander. Rinse under cold water to remove excess salt, then gently pat dry with a clean towel or paper towels.
  4. Transfer cucumber and onion mixture into a clean quart-sized glass jar or airtight container. Pour the warm (not boiling) brine over the cucumbers, ensuring they are fully submerged. Press down gently to release air pockets if needed.
  5. Let the jar cool to room temperature before sealing with a lid. Refrigerate for at least 24 hours before tasting. Flavor improves over 2 to 3 days.
  6. Enjoy pickles straight from the fridge. Keep refrigerated and consume within 2 to 3 weeks for best flavor and crunch.

Notes

Use firm cucumbers like Kirby or Persian for best crunch. Slice cucumbers thin and even for consistent soaking. Do not boil brine vigorously to preserve turmeric color and flavor. Let pickles sit for 2-3 days for best flavor. Keep cucumbers submerged in brine to avoid spoilage. Optional: add grape leaves or alum for extra crispness. For low-sugar version, reduce sugar or substitute with honey or agave syrup.

Nutrition

Keywords: bread and butter pickles, refrigerator pickles, turmeric pickles, quick pickles, easy pickle recipe, homemade pickles, tangy pickles, crunchy pickles

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