Shellfish Free Bread and Butter Pickles
Crisp, tangy, and just a little sweet, these homemade bread and butter pickles are the kind of condiment that quietly steals the show on any sandwich, burger, or charcuterie board. The brine is a beautifully balanced blend of white wine vinegar, apple cider vinegar, and sugar, warmed with mustard seeds, celery seeds, and a golden hit of turmeric that gives the pickles their signature color. Salting the cucumbers first draws out excess moisture so the slices stay satisfyingly crisp once they hit the jar. Everything comes together in a single saucepan before being poured over tightly packed cucumber and onion slices — no canning equipment or special skills required. A short rest in the fridge is all it takes before they're ready to eat, though the flavor deepens beautifully the longer they sit. Every ingredient here is straightforward and plant-based, so there's zero guesswork about what's actually in your jar — a real bonus when store-bought versions can have surprisingly murky labels.
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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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