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Crisp Quick Refrigerator Bread and Butter Pickle Chips

quick refrigerator bread and butter pickle chips - featured image
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A quick and easy homemade snack featuring crisp, sweet, and tangy bread and butter pickle chips made with simple pantry ingredients and fresh cucumbers. Perfect for picnics, barbecues, or as a crunchy side.

Ingredients

Scale
  • 4 medium Kirby cucumbers, sliced into 1/4-inch rounds
  • 2 cups (480 ml) white vinegar
  • 1 1/2 cups (300 g) granulated sugar
  • 1 cup (240 ml) water
  • 2 tablespoons pickling or kosher salt
  • 1 tablespoon yellow mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric
  • 1 medium onion, thinly sliced
  • Optional: 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Slice the cucumbers and onions using a mandoline or sharp knife into 1/4-inch thick chips and thin slices respectively (about 10 minutes).
  2. Combine the sliced cucumbers and onions in a large mixing bowl and toss gently to mix.
  3. In a medium saucepan, combine white vinegar, granulated sugar, water, pickling salt, mustard seeds, celery seeds, ground turmeric, and optional crushed red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar and salt (about 5 minutes).
  4. Carefully pour the hot brine over the cucumber and onion mixture in the bowl and stir gently to combine.
  5. Allow the mixture to cool to room temperature (about 30 minutes).
  6. Using a slotted spoon, pack the cucumber chips and onions into clean glass jars or airtight containers. Pour the remaining brine over the top to fully submerge the vegetables. Seal the jars and refrigerate.
  7. Wait at least 12 hours before serving; best after 24 hours for full flavor and crispness.
  8. Store pickles in the refrigerator for up to 3 weeks. Use clean utensils to serve to avoid contamination.

Notes

Slice cucumbers evenly for consistent pickling; use fresh Kirby cucumbers for best crunch. Pour hot brine over cucumbers to infuse flavor quickly. Let pickles chill at least 12 hours, preferably 24, for best taste. Avoid pouring hot brine directly into jars to prevent cracking. Use clean utensils to serve to prevent contamination. Optional: add alum to brine for extra crispness.

Nutrition

Keywords: bread and butter pickles, quick pickles, refrigerator pickles, homemade pickles, cucumber pickles, sweet and tangy pickles, easy snack, summer snack

Find it online: https://noshbelle.com/crisp-quick-refrigerator-bread-and-butter-pickle-chips-recipe-easy-homemade-snack/