Emulsifier 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 better ā burgers, sandwiches, cheese boards, you name it. Store-bought pickles often sneak in emulsifiers and stabilizers to extend shelf life and improve texture, which can be a real problem if you're trying to keep your food clean and simple. This recipe skips all of that entirely, relying on nothing but fresh cucumbers, onion, vinegar, sugar, and a handful of whole spices to build serious flavor from scratch. The brine gets its gorgeous golden color from ground turmeric, while mustard seeds and celery seeds add that classic, slightly complex bite you expect from a great pickle. Salting the cucumbers first draws out excess moisture, which is what gives you that satisfying crunch even after the hot brine goes in. Once they hit the fridge, the flavors meld beautifully, and you end up with jars of something that tastes far more impressive than the effort involved.
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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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