Bread and Butter Sweet Pickle Chips
These are refrigerator pickles, so no heat processing is used. Fill the jars (I do love a Weck jar...) as tightly as possible with the pickles and onions, as they will shrink some as they pickle. This recipe is easily doubled, tripled, you name it.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups vinegar (plain white, apple cider, or white wine vinegar work well)
- 1 cup granulated sugar
- 2 teaspoons yellow mustard seeds
- 1 pound pickling cucumbers, or small thin cucumbers
- 1 large sweet onion
Instructions
- 1
In a quart measuring cup or bowl, combine the vinegar and granulated sugar. Whisk occasionally, until the sugar is completely dissolved. Add the mustard seeds.
- 2
Trim the ends of the cucumbers and discard. Slice into 1/4- to 1/2-inch rounds. Trim and slice the onion into 1/4- to 1/2-inch half-moon slices. Toss the cucumbers and onions in a bowl to combine.
- 3
Pack the cucumbers and onions as tightly as possible in clean jars. Pour the pickling liquid over all in both jars, spooning the mustard seeds in to evenly distribute them.
- 4
Close the lids and refrigerate for about two days before serving. Pickles will stay nice in the refrigerator in their pickling liquid for a few weeks.