Gelatin 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. Many store-bought pickle brands sneak in unexpected additives, so making your own from scratch gives you full control over every single ingredient in the jar. The brine here is a simple, confident blend of white wine vinegar, apple cider vinegar, sugar, and warm spices like mustard seeds, celery seeds, and turmeric, which gives the pickles that gorgeous golden hue. Salting the cucumbers first draws out excess moisture so the finished pickle stays satisfyingly crunchy rather than soft and waterlogged. The whole process is straightforward — no canning equipment, no special techniques, just a saucepan, a couple of mason jars, and a little patience while they chill. Once they've had time to soak up that brine, you'll have a batch of pickles that are genuinely better than anything you'd pull off a grocery store shelf.
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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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