Mushroom 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 and apple cider vinegar, warmed with mustard seeds, celery seeds, and a golden hit of turmeric that gives the pickles their signature color. A pinch of red pepper flakes is optional, but it adds a subtle kick that keeps things interesting. The process is straightforward: salt the cucumbers and onion to draw out moisture, pack them into jars, and pour the hot brine right over the top. No canning equipment or special skills required — just a saucepan, a couple of mason jars, and a little patience while they chill. Store-bought pickle brands can be surprisingly unpredictable when it comes to added ingredients, so making your own means you know exactly what's in every jar. After just an hour in the fridge, you'll have a batch of pickles that are genuinely better than anything on the grocery store shelf.
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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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