Do you love homemade bread and butter pickles but don’t have a garden or want to use a pressure cooker to can them? Try these “sweet and hot” half-way homemade pickles and onions. Be warned. They are addictive.
Start with a jar of store-bought dill pickles! For an even quicker version, buy bread and butter pickles, decrease the sugar, and omit the mustard seeds. Most bread and butter pickles already have mustard seeds in them. I still add the turmeric because I like the extra color and its anti-inflammatory properties.
My brother and sister-in-law visited us as they were traveling through Alabama and I served these pickles for dinner. He was hesitant because he didn’t like bread and butter pickles, but by the end of dinner, he had gone back for seconds. I caught him picking out the onions to eat but I’ll admit they are my favorite part of the pickles, too.
This is the fourth recipe in a series of Vidalia onion recipes I’ve made because my husband brought home a 10 lb bag of Vidalia onions as a fundraiser from the local Civitans. Here are the other three recipes so far.
Think “sweet and hot” bread and butter pickles. Start with a jar of store-bought dill
pickles. For an even shorter version, start with bread and butter pickles, reduce the
sugars to ½ cup each, and omit the mustard seeds because they should already have them
in the jar. Many bread and butter pickles have turmeric but I still like to add it for extra
color and anti inflammatory properties.
- 1 24-oz jar sliced, hamburger dill pickles (I prefer Mt. Olive Simply Pickles)
- 1 large Vidalia onion
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/4 cup apple cider vinegar
- 5 garlic cloves peeled and halved lengthwise
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric
1. Drain pickles and discard the liquid. Place the pickles in a medium size bowl.
2. Peel onion and cut in half vertically. Lay cut side down and cut vertically into 1/4-inch slices to create slivers and add to pickles in the bowl. Add sugars, vinegar, garlic, pepper flakes, mustard seeds, and turmeric to the bowl; stir well. Cover and refrigerate at least 8 hours or overnight so the pickles will have a kick to them from the crushed red pepper. Stir at least once. Keep them in the bowl because they won’t fit back in the jar yet.
3. Spoon pickles back into the same pickle jar or in a decorative 4 to 5-cup canning jar with a lid. The onions will have reduced in volume enough after 24 hours to fit in the jar. Keep them refrigerated for up to 3 weeks.
When Vidalia onions are in peak season, I like to double the onions in this recipe because they are my favorite part.