Caffeine Free Bread and Butter Pickles
Crisp, tangy, and just a little sweet, these homemade bread and butter pickles are the kind of condiment that makes everything it touches taste better — burgers, sandwiches, cheese boards, you name it. The process starts with salting the cucumbers and onion to draw out moisture, which is what gives the finished pickles that satisfying snap rather than a soggy bite. A double-vinegar brine made with white wine vinegar and apple cider vinegar brings a bright, layered acidity, while the sugar balances it out into that classic sweet-and-sour flavor everyone loves. Mustard seeds, celery seeds, and ground turmeric round out the brine with warm, aromatic depth and that gorgeous golden hue. Every single ingredient here is naturally free of stimulants, so there's nothing to second-guess — just wholesome pantry staples doing exactly what they're supposed to do. The whole thing comes together in one saucepan, packs into mason jars, and is ready to eat after a short rest in the fridge. Once you've made a batch yourself, store-bought pickles are going to have a hard time competing.
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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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