Crisp, tangy, and just a little sweet, 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 simple combination of white wine vinegar, apple cider vinegar, sugar, and warm spices like mustard seeds, celery seeds, and turmeric, which gives the pickles that gorgeous golden hue and classic sweet-sour depth. English cucumbers get salted first to draw out excess moisture, so every slice stays satisfyingly crisp rather than turning soft and watery in the jar. Store-bought pickles can be surprisingly tricky to vet, with brines that sometimes include grain-based additives or flavorings that aren't always obvious on the label — making a batch from scratch means you know exactly what's in there. The whole process is straightforward enough for a beginner, and the reward is two jars of pickles that are ready to eat after just an hour in the fridge. They only get better as they sit, so if you can hold off, give them a day and the flavor really blooms.
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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.
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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