Lupin 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 taste better — burgers, sandwiches, cheese boards, you name it. The brine is a beautifully balanced blend of white wine vinegar, apple cider vinegar, sugar, and warm spices like mustard seeds, celery seeds, and turmeric, giving each slice that classic golden hue and complex flavor. English cucumbers get salted first to draw out excess moisture, which means you end up with pickles that stay satisfyingly crisp rather than going soft in the jar. Store-bought pickle brands can be surprisingly tricky to vet when you're avoiding certain legume-derived additives, so making your own from scratch puts you fully in control of every single ingredient. The whole process is straightforward — no canning equipment, no pressure cooker, just a saucepan and a couple of mason jars. After just an hour in the fridge, the cucumbers transform into something genuinely craveable, and the batch keeps well so you can reach for them all week long.
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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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