Eggless Bread and Butter Pickles
Sweet, tangy, and just a little spicy if you want them to be, these bread and butter pickles are the kind of condiment that makes everything taste better — burgers, sandwiches, cheese boards, you name it. The brine is a beautiful balance of white wine vinegar, apple cider vinegar, and sugar, warmed with mustard seeds, celery seeds, and turmeric for that classic golden hue and gentle warmth. Salting the cucumbers first draws out excess moisture, which means your pickles stay crisp and actually absorb the brine instead of getting watery and bland. Everything here is naturally free of eggs and animal byproducts, so there's no need to scrutinize a store-bought label or worry about hidden ingredients sneaking in. The whole process is straightforward enough for a weeknight, and within a couple of hours you'll have two jars of glossy, translucent pickles cooling in the fridge. Once you've made your own, it's genuinely hard to go back to the jarred stuff.
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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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