Wheat Free Bread and Butter Pickles
Crisp, tangy, and just a little sweet, these homemade bread and butter pickles are the kind of condiment that makes everything it touches taste better — burgers, sandwiches, cheese boards, you name it. The brine is a beautifully balanced blend of white wine vinegar, apple cider vinegar, sugar, and warm spices like mustard seeds, celery seeds, and turmeric, which gives the pickles that gorgeous golden hue. English cucumbers get salted first to draw out moisture, so every slice stays satisfyingly crunchy rather than going soft in the jar. Unlike many store-bought versions that can sneak in thickeners or additives with questionable sourcing, this recipe is made entirely from fresh produce and pantry staples — nothing hidden, nothing unnecessary. The whole process comes together in a single saucepan and two mason jars, making it far more approachable than it sounds. A little patience in the fridge is all that stands between you and a jar of pickles that genuinely rivals anything you'd find at a specialty shop.
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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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