Oats Free Bread and Butter Pickles
Tangy, sweet, and just a little spicy if you want them to be, these homemade bread and butter pickles are the kind of condiment that makes everything taste better — burgers, sandwiches, cheese boards, you name it. The brine is a simple two-vinegar blend of white wine and apple cider vinegar, warmed with sugar, mustard seeds, celery seeds, and golden turmeric for that classic sweet-sour depth. English cucumbers and thinly sliced yellow onion soak it all up beautifully, turning into crisp, glossy slices with serious flavor. The whole process is straightforward: salt the cucumbers, make the brine, pack the jars, and let the fridge do the rest. Unlike many store-bought pickle brands that can sneak in unexpected additives or thickeners, this recipe keeps things completely clean — every ingredient is right there in the list, and not a grain of oats in sight. They're ready to eat in as little as an hour, though the flavor deepens even more after a day or two in the refrigerator.
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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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