Cinnamon Free Bread and Butter Pickles
Tangy, sweet, and impossibly crisp, these bread and butter pickles are the kind of homemade condiment that makes everything from burgers to cheese boards feel a little more special. Many store-bought versions sneak in warming spices like cinnamon or allspice, which can be a real problem if you're avoiding them ā this brine keeps things clean with mustard seeds, celery seeds, and a touch of turmeric for that gorgeous golden color. Salting the cucumbers first draws out excess moisture, which is the secret to getting that satisfying crunch even after the hot brine hits them. The double-vinegar combination of white wine and apple cider gives the pickles a bright, layered acidity that balances beautifully against the sugar. A pinch of red pepper flakes is optional, so you can dial the heat up or leave it out entirely depending on who's eating. Once they've had a good chill in the fridge, the cucumbers turn that classic translucent yellow-green and soak up every bit of flavor from the brine. Keep a jar in the refrigerator and you'll find yourself reaching for them constantly.
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Learn more āIngredients
8 servings
- 1 Ā½ lbs english cucumbers (about 2 medium), sliced Ā¼-inch thick
- 1 small yellow onion, halved and thinly sliced
- 1 Ā½ tsp kosher salt
For the brine
- 1 cup white wine vinegar
- Ā½ cup apple cider vinegar
- Ā¾ cup granulated sugar
- 1 tsp mustard seeds
- Ā½ tsp celery seeds
- Ā½ tsp ground turmeric
- Ā¼ 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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