Pistachio 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 beautifully balanced blend of white wine vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric, which gives the pickles that signature golden hue and warm, complex flavor. Salting the cucumbers and onion first draws out excess moisture, so the slices stay satisfyingly crisp even after soaking in all that brine. Every single ingredient here is straightforward pantry staple territory, with zero risk of hidden nuts or cross-contact from shared processing facilities — something that can be genuinely hard to guarantee with store-bought pickle brands. The whole process comes together in a single saucepan and a couple of mason jars, no canning experience required. After just an hour in the fridge, you've got two pints of glossy, tangy-sweet pickles that honestly put the jarred stuff to shame.
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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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