Tree Nut 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. Crisp cucumber slices and thin ribbons of yellow onion soak up a golden brine built from white wine vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric — no mystery ingredients, no shared-facility concerns, just a clean and naturally tree nut free pantry lineup. The salting step is key: letting the cucumbers rest for an hour draws out excess moisture so the brine can really penetrate and the texture stays satisfyingly snappy. Once you pour that hot, fragrant brine over the packed jars, the kitchen smells absolutely incredible. These come together without any special equipment beyond a saucepan and a couple of mason jars, which makes them surprisingly approachable for a first-time pickle project. After just an hour in the fridge they're ready to pile onto sandwiches, burgers, or a charcuterie board — though they get even better as they sit and the flavors deepen over the next day or two.
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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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