Coconut 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 brine is a simple two-vinegar blend of white wine and apple cider vinegar, balanced with granulated sugar and warm spices like mustard seeds, celery seeds, and turmeric for that classic golden hue. A pinch of red pepper flakes is optional, but it adds a subtle kick that keeps things interesting. The whole process is straightforward: salt the cucumbers and onion to draw out moisture, pack them into jars, and pour the hot brine right over the top. No exotic ingredients, no complicated techniques, and absolutely nothing to worry about on the coconut front — every single component here is clean and clearly labeled. After just an hour in the fridge, the cucumbers turn beautifully translucent and soak up all that sweet-tart flavor. Once you've made a batch yourself, store-bought jars are going to feel like a serious downgrade.
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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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