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Bread and Butter Pickles Recipe

Bread and Butter Pickles Recipe photo by Taste of Home

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"My mom always made these crisp pickles when we were kids, and she gave me the recipe," says field editor Karen Owen of Rising Sun, Indiana. "They're pleasantly tart and so good."

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Bread and Butter Pickles Recipe

Prep: 30 min. Process: 15 min.

Yield: 28 Servings

30 15 45

Ingredients

4 pounds cucumbers, sliced
8 small onions, sliced
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

Directions

In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again.
In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Originally published as Bread and Butter Pickles in Taste of Home August/September 2002, p8

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Reviews for Bread and Butter Pickles

Bread and Butter Pickles

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Reviewed on Aug. 22, 2012 by abrine

Ive made this recipe twice now and the pickles go faster than I can keep up! I didn't have a problem withit being to salty. I just rinsed them real good a couple times.

Reviewed on Jul. 19, 2012 by wmccallum

These pickles went so fast last year, my husband asked me to triple the batch this year! Very good recipe.

Reviewed on Jun. 27, 2012 by smalltowngirl_VA

I agree with the other poster about adding more cucumbers. I weighed the cucumbers according to this recipe and only ended up with 5 pints and lots of liquid left over. (I cut up a couple of cucumbers, covered them with the liquid, and placed in the refrigerator to snack on.) Other than the fact that I didn't get 7 pints, I thought the recipe was wonderful and would make again!

Reviewed on Oct. 18, 2011 by AuntLetty

I add banana peppers. Also if I have an abundace of zucchini and yellow summer squash I will use those in place of the cucumbers.

Reviewed on Sep. 25, 2011 by savoie.luvgspointers

My mother and I made this recipe for the first time last year. We Loved It! It did not last long, so this year we doubled the batch. This is a keeper.

Reviewed on Jul. 02, 2011 by betzjane

I have a similar recipe so I have not tasted this one. But I have a friend who uses thin sliced zucchini in place of cucumbers. No one knew they were not cucumbers. Another way to use up tons of zucchini.

Reviewed on Aug. 25, 2010 by cakathy46

These are excellent. I rinsed mine quite a few times to get the salty taste out of the cucumbers. This is definitely my new recipe for pickles!

Reviewed on Jul. 19, 2010 by dianne8697@aol.com

i would add at least another pound of cucumbers,i only got 5 pt. and had alot of broth left over.

Reviewed on Jul. 15, 2010 by cathy 1959

this is the recipe i use from the ball canning book. very good

Reviewed on Aug. 26, 2009 by misscleocat

Great flavor, great smell. I love the fact that there is not so many different spices to overwhelm the final product. just right!!! :)

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