Legume 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 it touches taste better. Crisp cucumber slices and thin ribbons of yellow onion soak up a golden brine built from white wine vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric — no legumes, no fillers, no mystery ingredients hiding on a label. The salting step is what sets these apart: letting the cucumbers rest and release their liquid before brining means you get that satisfying crunch in every bite rather than a soggy, limp pickle. Store-bought versions can be surprisingly tricky to vet, since some brands sneak in additives or use shared facilities, so making your own puts you completely in control. The brine comes together in under five minutes on the stovetop, and once the jars are packed and cooled, the fridge does the rest of the work. After just an hour of chilling, you'll have bright, jewel-toned pickles that are perfect on burgers, tucked into sandwiches, or eaten straight from the jar with zero apology.
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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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