Yeast 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 comes together with white wine vinegar, apple cider vinegar, sugar, and a warm blend of mustard seeds, celery seeds, and turmeric, giving each jar that classic golden hue and deeply layered flavor. Because the whole process relies on a vinegar-based brine rather than any fermentation or leavening, there's no yeast involved at any stage, making this a completely safe and satisfying option for anyone avoiding it. Salting the cucumbers first draws out excess moisture so they stay pleasantly firm instead of going soft and soggy in the jar. The whole process is straightforward enough for a weeknight, and you don't need any special canning equipment — just two mason jars and a saucepan. Once they've had time to chill and absorb the brine, the cucumbers turn that beautiful translucent yellow-green and taste like something you'd find at a really good deli counter. Keep a jar in the fridge and you'll find yourself reaching for them constantly.
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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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