Hazelnut 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 — burgers, sandwiches, cheese boards, or eaten straight from the jar. The brine is a simple combination 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 and classic flavor. Salting the cucumbers first draws out excess moisture so every slice stays satisfyingly crisp rather than soggy. Store-bought pickles can be a minefield of unexpected additives and shared production lines, but this recipe keeps things clean and completely transparent — you know exactly what's going in the jar. The whole process is straightforward enough for a beginner, and the reward is two pints of pickles that taste far better than anything you'd grab off a grocery shelf. They're ready to eat after just an hour in the fridge, though the flavor deepens beautifully the longer they sit.
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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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