Fructose Free Bread and Butter Pickles
Crisp, tangy, and just sweet enough, these homemade bread and butter pickles hit every note you want from a classic condiment. For anyone managing fructose intake, store-bought pickles can be a minefield — many brands sneak in high-fructose corn syrup or honey-based brines that are hard to spot on a label. This recipe keeps things clean and controlled, using plain granulated sugar in a measured amount so you know exactly what's going into every jar. The brine comes together with white wine vinegar, apple cider vinegar, mustard seeds, celery seeds, and a touch of turmeric, giving the pickles that gorgeous golden hue and warm, layered flavor. Salting the cucumbers first draws out excess moisture, which means the brine penetrates deeply and the slices stay satisfyingly crunchy rather than soggy. A short rest in the fridge is all it takes before they're ready to pile onto sandwiches, burgers, or a cheese board. Once you've made a batch at home, it's genuinely hard to go back to anything from a jar at the grocery store.
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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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