A quick and easy recipe for homemade sweet and tangy bread and butter pickles with fresh cucumbers and sweet onions, ready to enjoy in just 24 hours.
Use kosher salt for best results to avoid bitterness. Salting cucumbers before pickling draws out excess water to keep pickles crisp. Pour hot but not boiling brine over vegetables to help absorb flavor faster. Let pickles rest at least 24 hours, preferably 2-3 days, for best flavor. Store in airtight glass jars in the refrigerator for up to 3 weeks. Optional additions include red pepper flakes for heat or fresh dill for herbal flavor.
Keywords: bread and butter pickles, refrigerator pickles, sweet onion pickles, homemade pickles, quick pickles, easy pickles, summer pickles