Pork Free Bread and Butter Pickles
Crisp, tangy, and just a little sweet, these homemade bread and butter pickles are the kind of condiment that quietly steals the show on any plate. Sliced English cucumbers get salted and rested first, which draws out excess moisture and gives you that satisfying crunch even after the brine goes in. The brine itself is a beautifully balanced blend of white wine vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric — warm, aromatic, and deeply flavorful without a single complicated step. A pinch of red pepper flakes is optional, but it adds a subtle kick that keeps things interesting. Store-bought pickle jars can sometimes hide surprising additives, so making your own means you know exactly what's going in. These come together with pantry staples and two mason jars, and after just an hour in the fridge they're ready to pile onto burgers, sandwiches, or a charcuterie board.
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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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