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Tangy Flavorful Bread and Butter Pickle Chips Recipe with Turmeric

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A quick and easy homemade recipe for tangy, sweet, and slightly spicy bread and butter pickle chips enhanced with turmeric for vibrant color and earthy warmth.

Ingredients

Scale
  • 6 medium Kirby cucumbers, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 cups distilled white vinegar (480 ml)
  • 1 cup water (240 ml)
  • 1 1/2 cups granulated sugar (300 g)
  • 1 tablespoon kosher salt
  • 1 teaspoon turmeric powder
  • 1 tablespoon mustard seeds
  • 1 tablespoon celery seeds
  • 1/2 teaspoon ground black pepper (optional)

Instructions

  1. Rinse and dry the cucumbers thoroughly. Using a mandoline or sharp knife, slice them into thin, even chips about 1/8-inch (3 mm) thick. Peel and slice the onion into thin rings. Combine in a large mixing bowl.
  2. In a medium saucepan, combine distilled white vinegar, water, granulated sugar, kosher salt, turmeric powder, mustard seeds, celery seeds, and ground black pepper if using. Stir to mix well. Place over medium heat and bring to a gentle boil, stirring occasionally to dissolve the sugar and salt.
  3. Carefully ladle the hot vinegar mixture into the bowl with cucumbers and onions. Use a wooden spoon to stir and ensure all slices are coated and submerged in the brine. Let it sit for about 5 minutes to soften the vegetables slightly and absorb some flavor.
  4. Use a slotted spoon to transfer the cucumber and onion slices into clean quart-sized glass jars, packing them tightly but without crushing. Pour the remaining hot brine over the top, filling the jars and leaving about 1/2 inch (1.25 cm) headspace.
  5. Wipe the rims of the jars clean, seal with lids, and let them cool to room temperature. Once cooled, refrigerate the pickles for at least 24 hours before eating, though they get better after 2-3 days. Pickles will keep refrigerated up to 2 weeks.

Notes

Use fresh-ground turmeric for best aroma and color. Adjust sugar or vinegar to taste if pickles are too sweet or sour after the first day. Shake jar gently before serving if turmeric settles. Keep pickles refrigerated and consume within 2 weeks for best quality.

Nutrition

Keywords: bread and butter pickles, pickle chips, turmeric pickles, homemade pickles, quick pickles, tangy pickles, sweet pickles, easy pickles

Find it online: https://sparklespoon.com/tangy-flavorful-bread-and-butter-pickle-chips-recipe-with-turmeric-easy-homemade-guide/