Vegetarian Bread and Butter Pickles
Sweet, tangy, and impossibly crisp, these homemade bread and butter pickles are the kind of condiment that makes everything it touches taste better — burgers, sandwiches, cheese boards, or eaten straight from the jar with a fork. The brine is a beautifully balanced blend of white wine vinegar and apple cider vinegar, sweetened with sugar and warmed up with mustard seeds, celery seeds, and a golden hit of turmeric. That optional pinch of red pepper flakes adds just enough heat to keep things interesting without overwhelming the classic sweet-sour flavor. Salting the cucumbers and onion first is the secret step that draws out excess moisture, so every slice stays satisfyingly crunchy even after the hot brine goes in. The whole process is straightforward and uses nothing but pantry staples and fresh produce, making it a completely plant-based win with zero compromise on flavor. Within a couple of hours you'll have two jars of glossy, jewel-toned pickles ready to go — and once you've made your own, the store-bought version is going to feel like a serious downgrade.
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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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