Soy 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 — burgers, sandwiches, cheese boards, you name it. Store-bought pickle brands can be surprisingly tricky to navigate, with vinegars and flavor additives that sometimes sneak in soy-derived ingredients, so making your own is a genuinely smart move. Here, the brine is built entirely from white wine vinegar, apple cider vinegar, sugar, and a warm blend of mustard seeds, celery seeds, and turmeric — nothing hidden, nothing questionable. The turmeric gives the brine that gorgeous golden hue, while the mustard and celery seeds add a subtle depth that makes these taste far more complex than the short ingredient list suggests. Salting the cucumbers first draws out excess moisture so they stay pleasantly crisp even after soaking in the brine. The whole process is straightforward and deeply satisfying, and within a couple of hours you'll have two jars of glossy, jewel-toned pickles ready to pull from the fridge whenever the craving hits.
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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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