With summer around the corner and hopefully farmer’s markets opening back up, it’s a great time to pickle vegetables to both change the taste of the vegetable, but also preserve it. I love the sweet bread and butter pickles and this recipe comes together quickly. If you are a canner, then seal these and store in your pantry past the 2 weeks.

Tips:

• This recipe would be delicious with radish, carrots, peppers…

• If you can’t find distilled white vinegar try apple cider vinegar. It worked great.

Quick Bread-and-Butter Pickles

Originally from Food Network Kitchen

Makes 4.5 cups

PREP 5 minutes

COOK 10 minutes

INGREDIENTS

1/2 cup light brown sugar

1 teaspoon mustard seeds

1/2 teaspoon celery seeds

1/4 teaspoon whole allspice

1/4 teaspoon ground turmeric

1 clove garlic, peeled and cracked

1 small onion, thinly sliced

Kosher salt

4 Kirby cucumbers, unpeeled, sliced into 1/8-inch rounds

1 cup distilled white vinegar

INSTRUCTIONS

1. Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan.

2. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.