Gluten Free Bread and Butter Pickles
Sweet, tangy, and just a little bit spicy if you want them to be, these homemade 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 beautifully balanced mix of white wine vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric, which gives the pickles that gorgeous golden hue and classic sweet-sour flavor. Every single ingredient here is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden additives the way you might with store-bought jarred pickles. The process is straightforward: salt the cucumbers and onion to draw out moisture, pack them into mason jars, pour over the hot brine, and let the fridge do the rest. That one-hour salting step is worth every minute — it gives the cucumbers a satisfying texture that holds up beautifully once they hit the brine. Once they turn that translucent yellow-green, you'll know they're ready, and honestly it's hard not to sneak one straight from the jar.
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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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