Alpha Gal Friendly Bread and Butter Pickles
Sweet, tangy, and just a little bit spicy if you want them to be, these bread and butter pickles are the kind of condiment that makes everything taste better — burgers, sandwiches, cheese boards, or eaten straight from the jar with a fork. The brine is a simple combination of white wine vinegar, apple cider vinegar, sugar, and warm spices like mustard seeds, celery seeds, and turmeric, which gives the pickles that gorgeous golden hue and classic sweet-sour flavor. For anyone navigating alpha-gal syndrome, store-bought pickles and condiments can be a minefield of hidden mammalian-derived additives, but this recipe uses nothing but produce, pantry spices, and vinegar — completely free of any concern. Salting the cucumbers first draws out excess moisture so the brine penetrates deeply, meaning every slice is evenly seasoned and satisfyingly crisp rather than watery or limp. The whole process comes together without any special equipment beyond a saucepan and a couple of mason jars, making it genuinely approachable even if you've never pickled anything before. Once they're chilled and ready, you'll want to keep a jar in the fridge at all times.
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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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