Pregnancy Friendly Bread and Butter Pickles
Crunchy, tangy, and just sweet enough, these homemade bread and butter pickles hit that satisfying briny craving in the best possible way. When you're pregnant, store-bought pickles can come with a long list of preservatives and additives that give you pause — making your own means you know exactly what's going into the jar. The brine here is a simple, clean combination of white wine vinegar, apple cider vinegar, sugar, and warm spices like mustard seeds, celery seeds, and turmeric, with no mystery ingredients in sight. Salting the cucumbers first draws out excess moisture so every slice stays perfectly crisp rather than going soft and soggy. The red pepper flakes are completely optional, which is a nice touch if you're keeping things mild. These come together without any complicated canning process — just a hot brine, two mason jars, and a few hours in the fridge before they're ready to eat. Pile them on a sandwich, serve them alongside a burger, or honestly just eat them straight from the jar — no judgment here.
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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
Chef's tipUse the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed. - 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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