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Bread and Butter Pickles Recipe

Bread and Butter Pickles Recipe

"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."
TOTAL TIME: Prep: 30 min. Process: 15 min. YIELD:28 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Bread and Butter Pickles

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Reviewed Nov. 3, 2015

"A Keeper!!"

Reviewed Jul. 21, 2014

"Smell wonderful, taste good now, will get better. I used less sugar, equal amount of vinegar and sugar."

Reviewed Jun. 29, 2014

"we loved the recipe and will make again. The only thing was way to much juice."

Reviewed Sep. 3, 2013

"As if these don't already go too quickly...use them with ring bologna run them through a grinder together..mix with mayo and you will have the worlds best sandwich spread! Way better than deli type!"

Reviewed Aug. 25, 2013

"These are my husbands favorites. Just enough sweet to go with the sour!"

Reviewed Aug. 22, 2012

"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 Jul. 19, 2012

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

Reviewed Jun. 27, 2012

"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 Oct. 18, 2011

"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 Sep. 25, 2011

"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 Jul. 2, 2011

"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 Jul. 19, 2010

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

Reviewed Jul. 15, 2010

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

Reviewed Aug. 26, 2009

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

Reviewed Aug. 9, 2008

"WOW i made them and they were awesome . they make me think of my mother and when i was a child . miss you mom"

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