Got an update for you: It’s blueberry season. So why are you looking at pickles? Let me ‘splain. To be sure, every day that passes without me getting out to the amazingly awesome Super Acres to pick blueberries, reminds me summer is ticking by too fast. But, sadly, that ticking isn’t enough to get me out there…yet. Those of you who are more industrious can get busy with your blueberries by making Blueberry Dutch Bunny , overnight blueberry muffins or blueberry mint lemonade .
For the rest of you, here is a tasty consolation prize. I’m about to hit you with three straight posts on condiments. Sure, summer is all about grilling, and picnics, but both beg for condiments. Great condiments can elevate anything on a bun or a bed of greens. This summer (while not at the blueberry patch), I’ve been making three excellent condiments that now have permanent residence in my fridge.
First off, bread and butter pickles, for a lot of good reasons:
- They’re just so darned unsophisticatedly delicious.
- They add that little streak of brilliance to egg salad, tuna salad, sandwiches, burgers, the end of your fork, etc.
- For guilty pleasures, they are pretty low-consequence. Yes they’ve got sugar, but unless you are drinking the brine it can’t be THAT much, right?
- Pickles, even when not made by the super responsible canning process, keep fresh in the fridge for a long while.
- And finally, pickles because in fact you CAN have too many cucumbers.
I discovered this after a chance evening encounter with a neighbor who kindly gave me an armful of cukes. I’m always grateful for fresh produce, but cucumbers straight up can be a tough sell in my house. They are not easily disguised, either by grating into a burger or a stir fry, and they don’t freeze well, unless your end game is to weaponize them.
If you end up with a stash of cucumbers, or if you are a pickle lover with no patience for the canning process, these babies are for you. Just a few ingredients and zero talent required. All you need is a little time for them to hang out in the fridge. Basically you can go from evening neighbor garden encounter to proud pickle producer by the time you settle in to Netflix, or bed, or whatever makes you happy.
Bread and Butter Pickles, the Easy Way
From Brown Eyed Baker
Prep 15 minutes; Cook 5 minutes
Resting 2 hours 40 minutes; Total 3 hours
Makes 4 cups of pickles
- 5½ cups about 1½ pounds thinly sliced (about ¼-inch) pickling cucumbers
- 1½ tablespoons kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¼ cup light brown sugar
- 1½ teaspoons mustard seeds
- ½ teaspoon celery seeds
- 1/8 teaspoon ground turmeric
- Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
- Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
- Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
As made here these are not shelf stable. Store them in the fridge. If you’re looking for proper canning instruction, get back on your google and good luck—I’ll be cheering you on!