overnight bread and butter pickles

May 22, 2012 by Lauren

Of course, since it’s me and I’ve got too much going on in life for complicated recipes, this recipe is super easy. I got it from The Hungry Mouse – but I leave out a lot of ingredients. Ha. Suuuueeee meeeeeee.

Overnight Bread and Butter Pickles Recipe

Ingredients:
-4 cucumbers (use pickling ones if you want. I just used regular ones)
-1 cup vinegar (yep, the cheap normal stuff)
-1 cup water
-4 tbsp sugar
-2 tbsp salt (plus some extra)
-1/2 tsp mustard seed
-1/4 tsp ground turmeric

(totally just realized that I’ve been saying and typing “tumeric” instead of “turmeric” my whole life. oops. well… at least I know now)

Steps:
Wash and dry your cucumbers. I only had 2 in my fridge so I halved the whole recipe when I made it.

Cut ’em up. Make your slices as thick as you want your pickles to be. See mine below. You could even do them into spears! (oooh! why haven’t I ever done that?!??? next time….) I cut a few of mine with a Crinkle Cutter– they look AWESOME that way. Very much more like a legit pickle.  (see first picture)

Put them in a heat safe bowl. Sprinkle them with salt and mix them so the salt gets on all of them. How much salt? I have no idea. Just sprinkle it on all of them. A teaspoonish? You are smart people, you’ll figure it out. Then let sit for around an hour. Go hang out on pinterest. The salt will bring out lots of water. The less time you let them sit, the less crunchy they will be. So if you like soggy pickles, skip this step I guess….
After an hour, pour the water out.

In a pot, heat together:  everything else. That’s:

 -1 cup vinegar
-1 cup water
-4 tbsp sugar
-2 tbsp salt
-1/2 tsp mustard seed
-1/4 ground turmeric

Let it get to a boil. Once it’s boiling, pour it over all the cucumbers (soon to be pickles!!!)

Let them sit out until they aren’t hot. Then cover them and stick ’em in the fridge. Then the next morning….. (if you’ve been able to wait that long to try one)

YOU’VE GOT PICKLES! of course, I put mine in cute lil jars. They will keep for a couple of weeks in the fridge, but honestly, you don’t hafta worry about them going bad. You’ll eat them too fast!

ok. go make some pickles now so you can have them tomorrow.


19 Comments

  1. Andrea says:

    Turmeric?? When did they add the extra R?

  2. Lauren says:

    Hahah Andrea… glad to know I’m not alone! http://en.wikipedia.org/wiki/Turmeric

  3. Seriously–turmeric?? Who knew? Also, I’m totally excited to try these tonight!

  4. Ming says:

    I used to work at a local store called Sahara Mart, and when we kitchen folk would measure and package spices, the turmeric vs. tumeric debate could get pretty heated. Same thing with Cardamom vs. Cardamon. No one had internet in their pockets, this was 7 years ago, so we couldn’t Google it on the spot.

    Thanks for the awesome recipe!

    I’d love to see a blog post about how insanely easy it is to make your own brown sugar by mixing some molasses into white sugar. It’s soooooo much cheaper than buying bags of the brown stuff, you can make it dark or light, and it doesn’t get all hard and crusty ‘cos you can make as much or as little as you need on the spot! <3

  5. Lauren says:

    Ming – I absolutely LOVE your idea about making your own brown sugar… so great! thanks for the tip!! I’ll probably blog about it soon!

  6. Jill says:

    Thanks for teaching me about tuRmeric!

  7. Arianne says:

    Ohhh love this!

  8. Lauren says:

    whoops ronda, thanks!! just updated it. teaspoon! :)

  9. Cassie says:

    I love that you put them in the little bitty jar. It’s very cute! Maybe not very practical considering how quickly these go, but still cute!

  10. Lauren says:

    Oh, totally not practical. But cute for a picture :)

  11. I also love Pickles, but I am too lazy to can them. I am going to the grocery store this afternoon and I am going to try this tonight. This is just to easy to pass up…if mine turn up then I am passing this recipe around. Thanks!!

  12. Lauren says:

    I hope they turn out to your liking! :) they are so easy and we just love them! boo canning!

  13. Tobermory says:

    I am making these pickles RIGHT NOW because I saw the pic on Foodgawker. I’m so excited.

  14. Joan says:

    I made these two days ago, and could not eat them, way too much salt… Sure that was suppose to be 2tbls. salt? I’m going to try this again, hated tossing the first batch..:(

  15. Lauren says:

    Joan – Mine aren’t too salty… but I kinda love salt! Maybe switch yours to 1 tablespoon. So sorry you had to toss a batch!

  16. D says:

    I’ve used a very similar recipe before with excellent results. Today I made your recipe and the liquid is cloudy rather than clear. I’m not sure why but they sure taste great. Thanks for sharing this with us. :)

  17. anna says:

    My granny made these (similar recipe) for us growing up and I’ve been making them for years. I’m pregnant now and craving them like crazy! This recipe is much simpler I will be making these tonight! Thanks for the flash back of memories and the easy recipe!

  18. Sandy says:

    THANK YOU for the recipe. I was going to buy a jar for my husband the other day but the high fructose corn syrup made me put them right back on the shelf. I googled and found your great recipe. And THANK YOU for the shout out for the “R”! I’ve been sharing a recipe for a joint inflammation drink from Dr. Arjan (drarjan.com) that calls for a turmeric paste…Several people repeat it as tumeric when I tell them. From now on I’m going to direct them to your blog :-)

  19. Carmela says:

    I made these last night. Threw them away this am. They were so bitter, and the liquid was yellow. I a trying them again. But what happens if no tumeric?

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