Chicken Free Bread and Butter Pickles
Crunchy, tangy, and just a little sweet, these homemade bread and butter pickles are the kind of condiment that makes everything it touches taste better. English cucumbers get salted and softened before being packed into jars with thinly sliced onion, then bathed in 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 irresistible balance of sweet heat. The process is straightforward — no canning equipment, no complicated technique — just a saucepan, a couple of mason jars, and a little patience while they chill in the fridge. Store-bought pickle jars can sometimes hide surprising additives, so making your own means you know exactly what's in there. Pile them onto burgers, layer them into sandwiches, or snack on them straight from the jar — they're that good.
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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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