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Eric's Bread and Butter Pickles

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Ingredients
  

  • 1/2 onion (thinly sliced (the thinner, the better—no one wants chunky pickles))
  • 2 medium cucumbers (thinly sliced (channel your inner veggie ninja))
  • 1 cup water
  • 1 cup cider vinegar (the tangy magic juice)
  • 1 1/2 cups sugar (sweetness is key here, so don’t skimp)
  • Pinch kosher salt (because pinches are scientifically the perfect amount)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric (for that sunny yellow pickle glow)
  • 1/2 teaspoon celery seeds (tiny but mighty in flavor)
  • 1/2 teaspoon pickling spice (the MVP of pickle-making)
  • 2 dried red chiles (whole (for a little kick—you’re spicy like that))

Instructions
 

  • Prep the cucumbers and onions: Combine the thinly sliced cucumbers and onions in a bowl. These two are about to become best friends in pickle glory.
  • Mix the magic potion: In a saucepan, combine the water, cider vinegar, sugar, kosher salt, mustard seeds, turmeric, celery seeds, pickling spice, and dried chiles. Bring the mixture to a boil. Yes, it smells strong—it’s supposed to. That’s the smell of pickle destiny.
  • Simmer and spice: Let the mixture simmer for a full 4 minutes. Set a timer. Watch it bubble. Consider naming it. This is where the flavors really come together.
  • Pour the love: Carefully (don’t burn yourself, hero!) pour the hot liquid over the cucumber and onion slices. Make sure every piece gets coated—they all deserve the flavor party.
  • Cool your jets: Let the pickles cool to room temperature. Seriously, don’t rush this part. Good things come to those who wait (and don’t burn their mouths).
  • Chill out: Pop the pickles into the refrigerator. Now comes the hardest part: waiting a full week for them to ripen. It’s tough, but trust me, future you will thank you.
  • Enjoy and impress: Once ripened, these pickles will keep in the fridge for about two months (if they last that long). Slap them on a burger, serve them with BBQ, or just eat them straight out of the jar like the pickle fanatic you are.

Notes

Eric’s Bread and Butter Pickles: proof that patience really does taste sweet, tangy, and a little spicy!