Eric’s Bread and Butter Pickles

These sweet, tangy bread and butter pickles are so addictive, they might just convert you into a pickle fanatic. And yes, making them is easier than you think—no pickle puns required (well, maybe a few).

Software (a.k.a. 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)

Procedure (a.k.a. The Magic)

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.