Cashew Free Bread and Butter Pickles
Tangy, sweet, and just a little 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, or eaten straight from the jar. 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. Salting the cucumbers and onion first draws out excess moisture, so the slices stay satisfyingly crisp rather than going soft and soggy once they hit the brine. Store-bought pickles can be a gamble when it comes to shared production lines and unexpected additives, but making your own means you know exactly what's in the jar. The whole process is straightforward — no special canning equipment required, just two mason jars and a saucepan. After a short rest in the fridge, the cucumbers turn that beautiful translucent yellow-green and soak up every bit of that tangy, spiced brine. Make a batch on the weekend and you'll have a versatile, crowd-pleasing condiment ready to go all week long.
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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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