Artificial Flavors Free Bread and Butter Pickles
Crisp, tangy, and just sweet enough, these homemade bread and butter pickles are the kind of condiment that makes everything from a deli sandwich to a backyard burger taste like it came from somewhere special. Store-bought pickle jars are notorious for sneaking in artificial flavors, colors, and preservatives — making them a frustrating grab off the shelf if you're trying to keep things clean. This recipe keeps it completely straightforward: fresh cucumbers, sliced onion, two vinegars, sugar, and a handful of whole spices are all you need to build that classic sweet-tangy brine from scratch. The mustard seeds, celery seeds, and turmeric do all the heavy lifting, giving the pickles real depth and that gorgeous golden hue without a drop of anything synthetic. Salting the cucumbers first draws out excess moisture so they stay satisfyingly crunchy even after soaking in the brine. The whole process is low-effort and deeply satisfying, and once you've got a jar of these cooling on the counter, you'll wonder why you ever reached for the store-bought version.
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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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