My three year old is really into fresh cucumbers tossed in red wine vinegar. I’m thrilled that he’s onto something new and any way I can get him to eat more veggies is alright with me so I offer them frequently. For some reason though, he still won’t try a pickle from a jar so I decided that I would try my hand at a quick pickling to see if he’d like a homemade version better.

Turns out, making homemade pickles is easier than you would think and so much fun! My son had a blast filling the jars with cucumbers and watching them transform into something salty and delicious. These bread and butter pickle chips have a slightly sweet and tangy taste that’s great for sammies or anytime snacking and definitely a new family favorite.

 

 

Quick Bread and Butter Pickles

Makes 4 jars

Ingredients:

1 cup apple cider vinegar

1/2 cup white vinegar

1 1/2 cups water

1/2 cup brown sugar

1 teaspoon salt

1 teaspoon dried dill weed

1 teaspoon mustard seed

2 hothouse cucumbers

Instructions:

1. Slice cucumbers 1/4-inch in thickness.

2. Combine vinegars, water, sugar, salt, dill and mustard seed in a medium sauce pan and bring to a boil. Boil for 1-2 minutes, then turn off heat. Allow mixture too cool for 10 minutes.

3. Place cucumbers into four small mason jars (or any jar or container with a tight fitting lid) making sure to fill each jar almost all the way full with cucumbers. Pour pickling liquid over cucumbers until they are full submerged in the liquid. Put the lids onto each jar and refrigerate for a minimum of two hours but overnight is best. Pickles may be stored in an airtight container in the refrigerator for up to three weeks.