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Flavorful Spicy Bread and Butter Refrigerator Pickles Recipe with Vidalia Onion Made Easy

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Crunchy and flavorful spicy bread and butter refrigerator pickles with sweet Vidalia onions and a tangy, spicy brine. Perfect for sandwiches, BBQs, or snacking straight from the jar.

Ingredients

Scale
  • 4 medium Kirby cucumbers, thinly sliced (about 1/8 inch thick)
  • 1 large Vidalia onion, thinly sliced
  • 2 cups (480 ml) white vinegar
  • 1 cup (240 ml) water
  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon kosher salt
  • 1 to 2 teaspoons red pepper flakes
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground black pepper
  • Optional: 2 garlic cloves, thinly sliced

Instructions

  1. Prepare the Vegetables (15 minutes): Wash the cucumbers thoroughly. Using a sharp knife or mandoline, slice the cucumbers into thin, even rounds about 1/8 inch thick. Peel and thinly slice the Vidalia onion the same way. Place both in a large mixing bowl.
  2. Make the Brine (10 minutes): In a medium saucepan, combine 2 cups white vinegar, 1 cup water, 3/4 cup granulated sugar, and 1 tablespoon kosher salt. Add 1 tablespoon mustard seeds, 1/2 teaspoon turmeric powder, 1/2 teaspoon ground black pepper, and 1 to 2 teaspoons red pepper flakes. Bring the mixture to a gentle boil, stirring until the sugar and salt dissolve.
  3. Pour the Hot Brine (5 minutes): Carefully pour the hot brine over the cucumber and onion slices in the bowl. Stir gently to coat all pieces evenly.
  4. Pack Into Jars (10 minutes): Using a slotted spoon, transfer the cucumbers and onions into clean glass jars. Pour the remaining brine over the top, making sure the vegetables are fully submerged. Leave about 1/2 inch headspace at the top of each jar.
  5. Cool and Refrigerate (Minimum 24 hours): Let the jars cool to room temperature, then seal with lids and refrigerate. Wait at least 24 hours before tasting. The pickles will keep well in the fridge for up to 3 weeks.

Notes

Slice cucumbers and onions evenly for best texture. Use fresh cucumbers for maximum crunch. Use kosher salt to avoid cloudy brine. Bring brine to a boil to dissolve sugar and salt and release spice flavors. Pack jars tightly to prevent air pockets. Refrigerate at least 24 hours, preferably 48 hours for full flavor. Adjust red pepper flakes to control heat. Store pickles in airtight jars in the fridge for up to 3 weeks.

Nutrition

Keywords: bread and butter pickles, refrigerator pickles, Vidalia onion pickles, spicy pickles, quick pickles, crunchy pickles, easy pickles, summer BBQ, sandwich topping

Find it online: https://avabowls.com/flavorful-spicy-bread-and-butter-refrigerator-pickles-recipe-with-vidalia-onion-made-easy/