Seed Oil Free Bread and Butter Pickles
Crisp, tangy, and just the right amount of 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. Store-bought pickle brands often sneak in soybean oil or other refined oils as preservatives or texture agents, so making your own is the cleanest way to know exactly what's in the jar. This brine is built entirely from vinegar, sugar, and warm spices like mustard seeds, celery seeds, and turmeric, with zero need for any added oils whatsoever. The salting step draws out excess moisture from the cucumbers first, which means the brine penetrates deeply and every slice ends up perfectly seasoned all the way through. That gorgeous golden hue comes naturally from the turmeric, and the optional red pepper flakes add a subtle kick if you want a little heat alongside the sweet. They come together with basic pantry staples and a couple of mason jars, making this an easy weekend project with seriously impressive results. Once you've had a homemade pickle this good, it's hard to go back to the store shelf.
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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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