Brazil Nut Free Bread and Butter Pickles
Tangy, sweet, and just a little bit spicy, these homemade bread and butter pickles are the kind of condiment that makes everything taste better — burgers, sandwiches, cheese boards, or eaten straight from the jar. The brine is a beautifully balanced blend of white wine vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric, which gives the pickles that signature golden hue and complex depth you just can't get from a store-bought jar. Salting the cucumbers and onion first draws out excess moisture, so the slices stay satisfyingly crisp rather than turning soggy once they hit the brine. Every ingredient here is straightforward pantry staple territory — no hidden nut-based additives, no ambiguous spice blends, just clean, whole components you can verify at a glance. That matters when you're navigating tree nut concerns and want to feel confident about what's actually going into your food. The whole process is surprisingly hands-off, and once the jars are sealed and chilling in the fridge, you'll have a batch of pickles that keeps well and gets even better as the flavors meld. Once you've made these once, reaching for the store-bought version is going to feel like a serious downgrade.
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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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