Harissa Quick Bread and Butter Pickles Recipe

Chef Christian Gill

Servings

10-12

Prep Time

25 minutes

Cook Time

10 minutes

Cuisine

Modern American

Category

Condiments

Sweet, spicy, and sultry—these bread and butter pickles don’t play. With chili, garlic, onion, coriander, and mustard seed, they’re bold enough to stand alone and irresistible on everything else.

Harissa Quick Bread and Butter Pickles Recipe

Ingredients

  • 6 cups Small Cucumbers (1/2 inch sliced)
  • 3 tbsp Kosher salt
  • 1/2 cup Light Brown Sugar
  • 1/2 cup White Sugar
  • 2 tbsp Harissa
  • 2 tbsp Yellow Mustard Seeds
  • 1 cup Apple Cider Vinegar
  • 1/4 cup White Vinegar

Directions

  1. In a large mixing bowl, combine cucumber slices with salt and toss thoroughly. Cover with a layer of ice and place in the fridge for 2-3 hours.

  2. Remove from the fridge, drain and transfer to quart sized mason jars.

  3. In a small sauce pan, combine vinegars, mustard seeds, harissa, and sugars. Bring to a simmer and whisk thoroughly until sugar is dissolved.

  4. Let brine cool to room temperature. Pour room temp brine over pickles in mason jars and fill to the top. Seal and refrigerate for at least 48 hours. Save any remaining brine in the fridge for additional pickling at a later date.
Recipe Products
Blend

Harissa

Key Ingredients

Cumin, Coriander, Garlic Granules, Cayenne Pepper
Harissa Quick Pickle Questions

We get it… the temptation is real. But trust the process, give them at least 48 hours. Want peak flavor? Let them chill for 3–4 days. That sweet, spicy magic only gets better with time.

They’ve got a kick, but it’s a flavor-forward kind of heat. The harissa brings warmth, depth, and a little attitude, balanced out by sweetness and tang. Basically… spicy, but make it addictive.

Short answer: everything. Burgers, sandwiches, charcuterie boards… or straight out of the jar at midnight (no judgment). These pickles don’t just sit on the sidelines, they steal the show.