Nightshade Free Bread and Butter Pickles
Tangy, sweet, and deeply satisfying, these bread and butter pickles deliver that classic diner-jar flavor you can make entirely at home. The brine is built from white wine vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric — a lineup that's naturally free of nightshades and doesn't require any substitutions or workarounds. The only optional ingredient with any heat is the red pepper flakes, which you can simply leave out if you're being strict, and the recipe calls that out directly. Salting the cucumbers and onion first draws out moisture and gives the finished pickle that satisfying, slightly softened crunch rather than a soggy bite. Once the hot brine goes in and the jars cool down, a short rest in the fridge is all it takes before they're ready to eat. Store-bought pickle brands often sneak in unexpected spices or additives, so having a clean, made-from-scratch version in your fridge is genuinely useful. These are perfect alongside sandwiches, tucked into a grain bowl, or honestly eaten straight from the jar.
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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)
Can be omittedred pepper flakes
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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