Paraben 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. Sliced English cucumbers and yellow onion get a quick salt soak before being packed into mason jars and covered with a warm brine of white wine vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric — all whole, recognizable ingredients with nothing hidden in the mix. That matters more than it might seem, because store-bought pickles and condiments often contain preservatives and additives that people avoiding parabens and synthetic compounds are trying to steer clear of. Making them yourself means you control every single thing that goes into the jar. The brine comes together in under five minutes on the stovetop, and the pickles are ready to eat after just an hour in the fridge — though they get even better as they sit. Pile them on burgers, tuck them into sandwiches, or eat them straight from the jar because honestly, you earned it.
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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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