Chestnut Free Bread and Butter Pickles
Tangy, sweet, and just a little bit spicy if you want them to be, these homemade bread and butter pickles are the kind of condiment that makes everything it touches better — burgers, sandwiches, cheese boards, you name it. Sliced cucumbers and onion get a salt soak to draw out moisture before being packed into jars and covered with a warm brine of white wine vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric. That golden brine is what gives these pickles their signature color and that perfectly balanced sweet-sour punch. Every ingredient here is straightforward pantry staple territory, so there's no need to scan labels or worry about unexpected additions sneaking in. The process is simple enough for a beginner but the results taste like something you'd find at a really good deli. A short rest in the fridge is all it takes before they're ready to eat, and they only get better as they sit.
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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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