Quick-Pickled Bread-and-Butter Pickles

Crisp cucumber slices and thin shallots are pickled in a sweet and tangy vinegar-spice brine for a classic bread-and-butter pickle with a quick, flavorful twist.

Recipe Information

Total Time:

Yield:

1 quart

Ingredients

2 medium English cucumbers (about 1 pound total)

2 small shallots, peeled

5 whole cloves

1 teaspoon mustard seeds

1 teaspoon celery seeds

1 cup water

1 cup apple cider vinegar

¼ cup granulated sugar

1 tablespoon coarse kosher salt

1 tablespoon packed light brown sugar

½ teaspoon crushed red pepper

Directions

Using a mandoline or sharp knife, slice cucumbers ¼ inch thick and shallots ⅛ inch thick. Place cucumbers, shallots, cloves, mustard seeds and celery seeds in a clean 1-quart jar; set aside.
In a small saucepan, stir together water, vinegar, granulated sugar, salt, brown sugar and crushed red pepper. Bring to a boil; reduce heat to medium. Simmer, uncovered, for 5 to 7 minutes or until sugars and salt dissolve, stirring often.
Pour hot vinegar mixture over cucumbers, shallots and herbs in jar. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Store in the refrigerator up to 2 weeks.