Sesame Free Bread and Butter Pickles
Tangy, sweet, and just a little spicy if you want them to be, these homemade bread and butter pickles are the kind of condiment that makes everything it touches better — burgers, sandwiches, cheese boards, you name it. The brine is a two-vinegar blend of white wine and apple cider vinegar, balanced with sugar and warm spices like mustard seeds, celery seeds, and turmeric, which gives the pickles that gorgeous golden hue. Store-bought pickle brands can be surprisingly tricky to vet, with spice blends and flavorings that aren't always fully disclosed, so making your own from scratch puts you completely in control of every ingredient. The process is straightforward: salt the cucumbers to draw out moisture, pack them into jars, and pour over a hot brine that does all the heavy lifting. There's no canning equipment required — just a couple of mason jars and your refrigerator. After just an hour of chilling, the cucumbers turn silky and translucent, soaking up all that sweet-tart flavor. Once you have a jar of these in the fridge, you'll find yourself reaching for them constantly.
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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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