Description

This easy homemade bread and butter pickle recipe delivers a delightful sweet, tangy, and subtly spicy crunch. Perfect for elevating everyday meals, these quick pickles are addictive and brighten up sandwiches or serve as a tasty side.

Ingredients

Scale

1 kg (2.2 lb) pickling cucumbers, (Kirby or Persian varieties for optimal crunch)
2 medium yellow onions, thinly sliced
30 g (2 tbsp) fine sea salt
475 ml (2 cups) apple cider vinegar, (or white vinegar for sharper tang, or a mix)
240 g (1 cup) granulated sugar, (or erythritol or stevia for low-sugar)
120 ml (0.5 cup) filtered water
15 g (1 tbsp) yellow mustard seeds
5 g (1 tsp) celery seeds
2.5 g (0.5 tsp) turmeric powder
2.5 g (0.5 tsp) whole black peppercorns
5 g (1 tsp) red pepper flakes, (optional)
60 g (0.25 cup) gochujang, (ensure alcohol-free formulation)
15 g (1 tbsp) toasted sesame seeds, (for garnish)
2 scallions, green parts only (for garnish)

Instructions

Prep Your Veggies: In a large, non-reactive bowl, combine the thinly sliced cucumbers and onions with the fine sea salt. Toss gently to coat. Let them stand at room temperature for 2-3 hours to draw out excess moisture.
Drain and Rinse: After salting, drain the accumulated liquid. Rinse the vegetables thoroughly under cold running water. Drain again very well, pressing lightly to remove as much water as possible (using a clean kitchen towel helps). Set aside.
Make the Brine: In a large, heavy-bottomed pot, combine the apple cider vinegar, granulated sugar, filtered water, mustard seeds, celery seeds, turmeric powder, black peppercorns, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until sugar is dissolved.
Add Gochujang: Reduce heat to low. Add the Gochujang to the simmering brine. Whisk continuously until completely dissolved and the brine is smooth and evenly colored.
Combine and Cook: Add the drained cucumber and onion slices to the Gochujang brine. Bring back to a gentle simmer, stirring gently. Cook for 5-7 minutes, or until vegetables are tender-crisp. (Do not overcook to maintain texture).
Jar and Seal: Carefully transfer the hot pickles and brine into clean, sterilized canning jars, leaving about 1.5 cm (0.5 inch) headspace. Ensure vegetables are fully submerged. Seal jars tightly with lids while still hot.
Cool and Chill: Allow sealed jars to cool completely at room temperature. Once cool, refrigerate for at least 24 hours before serving to allow flavors to meld and deepen.

Notes

Do not overcook vegetables to maintain crisp texture. For tangier pickles, reduce sugar. Store refrigerated for up to 2-3 weeks. Using organic ingredients is recommended.

Prep Time: 40 minutes
Cook Time: 15 minutes
Category: Condiment
Method: Pickling, Simmering
Cuisine: American, Korean-inspired

Nutrition

Serving Size: 0.25 cup (approx 60 g)
Calories: 25 calories
Sugar: 7 g
Sodium: 180 mg
Fat: 0.5 g
Saturated Fat: 0 g
Unsaturated Fat: 0.5 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 0.5 g
Cholesterol: 0 mg

Keywords: bread and butter pickles, homemade pickles, sweet and tangy, spicy pickles, crunchy, gochujang, easy recipe, refrigerator pickles, condiment