Nutmeg 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 built on a duo of white wine vinegar and apple cider vinegar, which gives the pickles a bright, layered acidity that store-bought versions rarely match. Mustard seeds, celery seeds, and a touch of turmeric bring warmth and color without any of the warming spices that can sneak into commercial pickle blends. That matters more than you'd think, because many jarred pickles rely on spice blends that include ingredients you may be trying to avoid — here, every component is clearly listed and intentional. The salting step draws out moisture from the cucumbers first, so the finished pickles stay satisfyingly crunchy rather than going soft in the jar. A quick simmer to dissolve the sugar and bloom the spices is all the cooking required before you pour the brine over tightly packed jars and let the refrigerator do the rest. After just an hour of chilling, you'll have two pints of golden, glossy pickles ready to brighten up whatever's 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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