High Fructose Corn Syrup Free Bread and Butter Pickles
Tangy, sweet, and deeply satisfying, these bread and butter pickles deliver everything you love about the classic condiment — without the sneaky sweetener hiding in most store-bought jars. Commercial pickle brands are notorious for using high fructose corn syrup as a cheap shortcut to sweetness, which means label-reading becomes a whole chore just to grab a jar off the shelf. Here, plain granulated sugar does the job beautifully, giving you that signature sweet-tart balance alongside the warm depth of mustard seeds, celery seeds, and turmeric. Sliced English cucumbers and onion get a salt soak first, which draws out excess moisture and keeps the final pickle crisp rather than soggy. The double-vinegar brine — white wine and apple cider — adds a slightly more complex, rounded acidity than a single-vinegar approach. Once the hot brine hits the packed jars and everything cools down, the fridge does the rest of the work. After just an hour of chilling, you have glossy, golden-tinged pickles that are ready to pile onto sandwiches, burgers, or honestly just eaten 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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