Bread & Butter Pickles are my favorite pickle, they’re sweet and vinegar-y, perfect for any burger or just as a sweet pickle-y snack. I deleted the spices in the recipe, not because of any personal allergen concern but because I didn’t have those spices in the house (and didn't feel like buying a big jar for a one time use). Even without the spice profile, the pickles tasted perfect, exactly like store-bought. And without seeds, it definitely makes the recipe allergen free for you seed/mustard-allergic folks.
Recipe: Bread & Butter Pickles, Allergen-Free
Gently adapted from Smitten Kitchen
Makes 4 cups of pickles
1 pound Kirby cucumbers, washed, skins left on and sliced 1/4-inch thick
1 large shallot (or 1 medium sweet onion), thinly sliced
1/8 cup Morton’s Kosher Coarse salt (if you are using a different salt, READ THIS POST from Smitten Kitchen)
1/2 cup Sugar in the Raw
1/2 cup distilled white vinegar
In a medium bowl, combine the cucumbers, shallots and salt. Mix well. Cover and pop in the fridge for two hours. In a pot, bring sugar, vinegar to a boil. Drain cucumbers and shallots. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge (they will NOT last that long though). They will begin tasting pickled in just a couple hours.