Name: Quick Bread & Butter Pickles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Makes: 500 ml (17 fl oz/2 cups)
Cuisine: United States
Ingredients: pinch of ground turmeric; 150 g (5½ oz/⅔ cup) caster (superfine) sugar; pinch of celery seeds; 250 ml (9 fl oz/1 cup) water; pinch of dried red chilli flakes, crushed; 2 tablespoons rock salt or flaked sea salt; 300 ml (1072 fl oz) apple cider vinegar; 400 g (14 oz) Lebanese (short) or kirby cucumbers, cut into 1 cm (⅜ inch) thick slices; 1 onion, cut into 1 cm (⅝ inch) thick slices; 1½ tablespoons yellow or brown mustard seeds

Preparation info

Makes:
500 ml

Difficulty
Easy
Ready in
20 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

These classic pickles are as American as peanut butter and one of the products I sorely miss now that I am living in London. It’s forced me to make my own and they aren’t far off the jars of yellow-hued slices sold all over America. Baby kirby cucumbers or gherkins work best for this but I have also used the small Persian or Lebanese cucumbers.