Bread and Butter Mini Pickle Medley is created in minimal time and with a small amount of effort. Who doesn’t like that? I remember the summer days my mother and grandmother spent canning and freezing the summer’s bounty so they could be enjoyed during the winter months. If it was grown in the garden, it was harvested by the family. My grandmother’s kitchen was abuzz with a flurry of activity where everyone had a part. I remember well afternoons shelling lima beans and peas, shucking and stripping corn kernels, and awaiting the making of the raspberry jam from the berries I picked early in the mornings before the sultry summer heat set in. Those were the best of times! So many memories!
I chose to use the mini cucumbers because besides being cute, I thought they’d be just the right size to use as a sandwich condiment without adding a lot of bulk as well as being bite-sized for a quick snack! Both vegetables were sliced thin. I even thought of slicing some radishes or onions to add to this, but this turned out to be perfect as it is. There’s always next time!
The other ingredients are whisked together then brought to a boil and simmered briefly.
Pour this hot mixture over the cucumbers and peppers. Cover and refrigerate.
Within a short period of time, the texture and color of the vegetables will change. Just go ahead and nibble this Bread and Butter Mini Pickle Medley and think of all the ways you can use it! It would be great on top of a burger or on a sub, or just as a snack!
Bread and Butter Mini Pickle Medley
Ingredients
- 4 c thinly sliced mini cucumbers, about 1 pound
- 1 1/2 c thinly sliced mini bell peppers, yellow, red and orange
- 1/2 c granulated sugar
- 1/2 c dark brown sugar
- 1/2 t Kosher salt
- 1/2 t freshly ground black pepper
- 1/2 t mustard seed
- 1/2 t celery seed
- 1/2 t ground turmeric
- 1 1/2 c apple cider vinegar
Instructions
- Slice cucumbers and peppers thinly and place in a glass bowl.
- Mix the remaining ingredients together and bring to a boil in a small saucepan. Reduce the heat and simmer for approximately 2 minutes.
- Pour hot vinegar mixture over the vegetables and toss gently.
- Cover and refrigerate. Once chilled they should be ready to enjoy!
