Almond Free Bread and Butter Pickles
Tangy, sweet, and just a little bit spicy if you want them to be, these homemade bread and butter pickles are the kind of condiment that makes everything taste better — burgers, sandwiches, cheese boards, you name it. The brine comes together with pantry staples like white wine vinegar, apple cider vinegar, sugar, mustard seeds, and a touch of turmeric, giving each slice that signature golden hue and bold, balanced flavor. Salting the cucumbers first draws out excess moisture so the pickles stay crisp and soak up every bit of that tangy brine. Store-bought pickle jars can sometimes hide unexpected additives or be processed on shared equipment, so making your own means you know exactly what's going in the jar. The whole process is straightforward — no canning experience required, just two mason jars and a little patience while they chill. Once those cucumbers turn that beautiful translucent yellow-green, you'll know they're ready to steal the show.
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Learn more →Ingredients
8 servings
- 1 ½ lbs english cucumbers (about 2 medium), sliced ¼-inch thick
- 1 small yellow onion, halved and thinly sliced
- 1 ½ tsp kosher salt
For the brine
- 1 cup white wine vinegar
- ½ cup apple cider vinegar
- ¾ cup granulated sugar
- 1 tsp mustard seeds
- ½ tsp celery seeds
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the sliced cucumbers and onion in a large bowl. Sprinkle with the kosher salt, toss to coat, and let stand for 1 hour at room temperature until the cucumbers have released their liquid and softened slightly.
- 2
Drain the cucumbers and onion in a colander, rinse briefly under cold water, and pat dry with paper towels. Pack them tightly into two clean pint-sized mason jars.
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