Pescatarian Bread and Butter Pickles
Crisp, tangy, and just a little sweet, these homemade pickles are the kind of condiment that makes everything they touch taste better — burgers, sandwiches, cheese boards, you name it. Salting the cucumbers and onion first draws out excess moisture, which means the brine penetrates deeply and you get that satisfying crunch in every single slice. The combination of white wine vinegar and apple cider vinegar gives the brine a layered, mellow acidity, while mustard seeds, celery seeds, and turmeric add warmth and that gorgeous golden hue. A pinch of red pepper flakes is optional, but it adds just enough of a kick to keep things interesting. Since this recipe is built entirely from produce, pantry spices, and vinegar, there's nothing to second-guess — no hidden additives, no mystery ingredients, just clean, straightforward pickling. They're ready to eat after a short rest in the fridge, but the flavor only gets better as the days go on.
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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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