Turkey 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. English cucumbers get salted and softened before being packed into jars with thinly sliced onion, then bathed in a warm brine of white wine vinegar, apple cider vinegar, sugar, mustard seeds, celery seeds, and turmeric. That golden brine is what gives these pickles their signature color and that perfectly balanced sweet-sour punch. The whole process is straightforward — no canning equipment, no complicated technique, just a saucepan and a couple of mason jars. Store-bought pickle jars can sometimes sneak in unexpected additives or flavorings, so making your own means you know exactly what's going in. They're ready to eat after just an hour in the fridge, though the flavor deepens beautifully the longer they sit.
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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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