Lactose Free Bread and Butter Pickles
Tangy, sweet, and just a little spicy if you want them to be, these homemade pickles are the kind of condiment that makes everything it touches taste better. Crisp cucumber slices and thin ribbons of yellow onion soak up a golden brine built from two vinegars, warm mustard seeds, celery seeds, and turmeric — no dairy anywhere in sight, which means they're naturally a worry-free fit for anyone avoiding lactose. The salting step is what sets these apart: letting the cucumbers rest for an hour draws out excess moisture so the brine can really penetrate and deliver that classic sweet-and-sour punch. Once you pour the hot brine over the packed jars and watch the color shift from bright green to that gorgeous translucent yellow-green, you'll know something special is happening. Store-bought versions often sneak in additives or natural flavors that can be hard to vet, so making your own means you know exactly what's in every jar. Stack them on a burger, fan them out on a cheese board, or eat them straight from the jar — no judgment here.
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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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