Go Back
Homemade Sweet-Heat Overnight Bread-and-Butter Pickles photo
Print Recipe Save it for later

Sweet-Heat Overnight Bread-and-Butter Pickles

These Sweet-Heat Overnight Bread-and-Butter Pickles deliver a perfect crunchy, tangy, and spicy punch with minimal effort and just one night of refrigeration.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 2 cups sliced cucumbers choose firm, fresh cucumbers for the best crunch
  • 1 cup sliced onions thinly sliced for quick pickling
  • 1 cup sugar granulated sugar balances the acidity and heat
  • 1 cup apple cider vinegar gives a bright, tangy flavor
  • 1 tablespoon salt enhances flavor and aids in crispness
  • 1 teaspoon mustard seeds adds subtle warmth and texture
  • 1 teaspoon turmeric for color and mild earthiness
  • 1 teaspoon red pepper flakes provides the signature heat

Instructions

Step 1: Prepare the Vegetables

  • Start by washing the cucumbers thoroughly. Slice them into thin rounds for that classic bread-and-butter pickle texture. Next, peel and thinly slice the onions.

Step 2: Make the Pickling Brine

  • In a medium saucepan, combine the sugar, apple cider vinegar, salt, mustard seeds, turmeric, and red pepper flakes. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar and salt completely. Once boiling, remove from heat and let it cool slightly for a few minutes.

Step 3: Combine Cucumbers and Onions with Brine

  • Place the sliced cucumbers and onions in a clean, heatproof jar or bowl. Pour the warm brine over the vegetables, ensuring they are fully submerged.

Step 4: Refrigerate Overnight

  • Cover the jar or bowl with a lid or plastic wrap and refrigerate for at least 12 hours, preferably overnight, to allow the flavors to develop.

Step 5: Serve and Enjoy

  • After chilling, your pickles are ready to eat! Use them as a crunchy topping on burgers or sandwiches, or serve as a flavorful side.

Equipment

  • Medium Saucepan
  • Knife
  • Cutting Board
  • Heatproof jar or bowl
  • Lid or plastic wrap

Notes

  • Soak cucumber slices in ice water for 30 minutes before pickling for extra crispness.
  • Use a non-reactive container like glass or stainless steel to avoid metallic taste.
  • Adjust red pepper flakes to taste for milder or stronger heat.
  • Ensure vegetables are fully submerged in brine to prevent spoilage.
  • Store pickles in the refrigerator and consume within 2 weeks for best flavor.