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Homemade Bread and Butter Pickles with Turmeric

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A quick and easy recipe for tangy, sweet, and earthy bread and butter pickles with a unique twist of turmeric for color and warmth. Perfect for summer picnics and a flavorful addition to sandwiches and charcuterie boards.

Ingredients

Scale
  • 4 cups thinly sliced Kirby cucumbers (about 4 medium cucumbers) — firm and crisp
  • 1 medium yellow onion, thinly sliced
  • 1 tablespoon kosher salt — to draw out moisture
  • 1 ½ cups apple cider vinegar (5% acidity preferred)
  • 1 cup granulated sugar — balances the tang
  • 1 teaspoon ground turmeric — for color and warmth
  • 1 tablespoon mustard seeds — adds subtle crunch and flavor
  • 1 teaspoon celery seeds — for that traditional bread and butter aroma
  • ½ teaspoon ground black pepper — just a little kick
  • ¼ teaspoon ground cloves — optional, but adds a lovely depth

Instructions

  1. Slice the cucumbers and onions into thin, even slices (about 1/8 inch or 3 mm).
  2. Combine cucumber and onion slices in a large bowl. Sprinkle with kosher salt and toss gently. Let sit for 1 hour to draw out excess moisture. Drain and rinse briefly under cold water, then drain well.
  3. In a medium saucepan, combine apple cider vinegar, sugar, turmeric, mustard seeds, celery seeds, black pepper, and cloves. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, reduce heat and simmer for 3 minutes to let the spices infuse.
  4. Tightly pack the drained cucumber and onion mixture into sterilized jars or container, leaving about ½ inch of headspace at the top.
  5. Carefully ladle the hot brine over the cucumber mixture, covering completely. Use a spoon or chopstick to release any air bubbles trapped inside. Seal jars or cover container immediately.
  6. Let the pickles cool to room temperature before refrigerating. They’ll be ready to eat after 24 hours but taste best after 3 days, allowing flavors to meld. Keep refrigerated and consume within 2-3 weeks.

Notes

Use kosher salt for best results and rinse salted cucumbers well to avoid overly salty pickles. Let pickles rest for at least 3 days for best flavor. Fresh spices improve aroma and taste. Store in sterilized jars to prevent off flavors. Turmeric color deepens over time. Consume within 2-3 weeks. For a spicy variation, add red pepper flakes or jalapeños. Use organic sugar for vegan compliance.

Nutrition

Keywords: bread and butter pickles, turmeric pickles, homemade pickles, tangy pickles, summer pickles, easy pickles, vegan pickles, gluten-free pickles

Find it online: https://clunkcook.com/homemade-bread-and-butter-pickles-with-turmeric-recipe-easy-tangy-delight/