This is a quick little version of the old school classic. It uses only two Persian cucumbers, less sugar, and is ready to go the next day. Make it, keep it, love it, share it.

Bread and Butter Pickles

Name: Bread and Butter Pickles
Yield: yield
Ingredients: 2 Persian cucumbers, cut into ¼” slices (200 g); ¼ onion, sliced thinly (15 g); 2 tsp OMG blend; 1 Tbsp whole grain mustard (25 g); 1 ½ Tbsp brown sugar (21 g); ¼ cup white vinegar (50 g); ½ tsp fine sea salt (3 g)

Rated 5 stars by 1 readers

Servings/Yield

yield 12 oz jar

Author:

Helen Park

This is a quick little version of the old school classic. It uses only two Persian cucumbers, less sugar, and is ready to go the next day. Make it, keep it, love it, share it.

Ingredients

2 Persian cucumbers, cut into ¼” slices (200 g)
¼ onion, sliced thinly (15 g)
2 tsp OMG blend
1 Tbsp whole grain mustard (25 g)
1 ½ Tbsp brown sugar (21 g)
¼ cup white vinegar (50 g)
½ tsp fine sea salt (3 g)

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Directions

Toss all of the ingredients together to combine well.
Cover and store refrigerated overnight.
The next day the cucumber and onions will have wilted a little so you can repack them into a jar, making sure the cucumbers and onions are submerged in liquid.