Peanut Free Bread and Butter Pickles
Sweet, tangy, and just a little bit spicy if you want them to be, these bread and butter pickles are the kind of condiment that makes everything taste better — burgers, sandwiches, cheese boards, or honestly just eaten straight from the jar. The brine is a beautiful balance of white wine vinegar, apple cider vinegar, and sugar, warmed with mustard seeds, celery seeds, and turmeric for that classic golden color and warm depth of flavor. Salting the cucumbers first is the secret step that draws out excess moisture and keeps every slice satisfyingly crisp rather than soggy. Store-bought pickles can be a surprisingly tricky category, with shared production lines and ingredient lists that aren't always straightforward — making your own means you know exactly what's in every jar. The whole process is simple and uses nothing but pantry staples and fresh produce, so there's no stress about hidden additives or cross-contact. Once the brine hits the jars and everything cools down, the fridge does the rest of the work. After just an hour of chilling, you've got two pints of glossy, sweet-and-sour pickles that are ready to steal the show at your next meal.
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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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