Rice Free Bread and Butter Pickles
Tangy, sweet, and just a little bit spicy if you want them to be, these homemade bread and butter pickles are the kind of condiment that makes everything taste better. Crisp cucumber slices and thin ribbons of yellow onion get bathed in a golden brine built from white wine vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric — no grain-based fillers, thickeners, or additives anywhere in sight. That matters more than you might think, because store-bought pickle jars can quietly include unexpected ingredients that don't belong on a grain-free plate. Salting the cucumbers first draws out excess moisture, which means the brine penetrates deeply and you get that satisfying crunch in every bite. The whole process comes together in a single saucepan and two mason jars, making it genuinely approachable even on a busy weeknight. After just an hour in the fridge, the slices turn that gorgeous translucent yellow-green and taste like they've been curing for days. Pile them on burgers, tuck them into sandwiches, or 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
- 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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