Pecan Free Bread and Butter Pickles
Tangy, sweet, and just a little bit spicy, 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 a beautiful balance of white wine vinegar and apple cider vinegar, warmed with mustard seeds, celery seeds, and a golden hit of turmeric that gives the pickles their signature color. A pinch of red pepper flakes is optional, but it adds a subtle kick that keeps things interesting. The whole process is straightforward: salt the cucumbers and onion to draw out moisture, pack them into jars, and pour over the hot brine. Store-bought pickle jars can sometimes include unexpected additives or flavoring blends, so making your own means you know exactly what's going in. These come together with pantry staples and zero tree nuts anywhere in sight, making them a completely worry-free batch to whip up. After just an hour in the fridge, you'll have crisp, glossy pickles that taste like they've been sitting on a deli shelf for days.
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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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