Gut Friendly Bread and Butter Pickles
Crunchy, tangy, and just a little sweet, these homemade bread and butter pickles are the kind of condiment that makes everything on your plate taste better. The brine is built with a blend of white wine vinegar and apple cider vinegar, which gives it a bright, complex acidity without relying on anything harsh or hard to digest. Turmeric, mustard seeds, and celery seeds bring warm, earthy depth to every jar, and the optional red pepper flakes add a gentle kick if you're feeling it. Salting the cucumbers first and letting them rest draws out excess moisture, so the slices stay satisfyingly crisp rather than going soft and soggy in the brine. Because you're making these from scratch, you control every single ingredient ā no mystery additives, no preservatives, just clean, simple pantry staples. They're ready to eat after a short chill in the fridge, and they only get better as they sit, making them a brilliant make-ahead addition to sandwiches, grain bowls, or a cheese board.
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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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