Quick bread and butter pickles Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - Pickling cucumbers, sliced crosswise, 1/4-inch thick
  • 5 sprigs - Fresh dill
  • 1 1/4 cups - Seasoned rice vinegar
  • 1/4 cups - Water
  • 2 cloves - Garlic, peeled and halved
  • 1/2 teaspoons - Turmeric
  • 1/4 teaspoons - Black peppercorns
  • 1/4 teaspoons - Yellow mustard seeds
  • Directions:

    1) Place cucumbers and dill in 1-quart glass jar with tight-fitting lid. Combine vinegar, water, garlic, turmeric, peppercorns, and mustard seeds in small saucepan and bring to boil.

    2) Pour brine into jar, making sure all vegetables are submerged. Let cool completely.

    3) Affix jar lid and refrigerate for at least 3 hours before serving. Pickles will keep, refrigerated, for at least 1 week.

    Brief Description

    An easier way to make pickles at home

    Main Ingredient:


    Cuisine:  American

    Prep Time: 15 min


    Be sure to use seasoned rice vinegar


    By Ashley Moore, Cook's Country, October/November 2014

    Posted By:


    Posted On:

    December 30, 2015

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