Macadamia Free Bread and Butter Pickles
Homemade bread and butter pickles are one of those pantry staples that make everything from a deli sandwich to a backyard burger taste noticeably better. These sweet-tangy slices get their signature flavor from a double-vinegar brine — white wine and apple cider — balanced with sugar, mustard seeds, celery seeds, and a warm hit of turmeric. The process is refreshingly simple: salt the cucumbers and onion to draw out moisture, pack them into jars, and pour over a hot brine that does all the heavy lifting. Store-bought pickle jars can be a gamble when you're scanning labels for unexpected additives or shared-facility warnings, so making your own puts you completely in control of every ingredient. After just an hour in the fridge, the cucumbers turn that gorgeous translucent yellow-green and soak up every bit of that sweet, briny depth. Keep a jar on hand and you'll find yourself reaching for them constantly — they're the kind of condiment that quietly upgrades everything on the plate.
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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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