Bread and Butter Pickles Recipe

5 16 18
Bread and Butter Pickles Recipe
Bread and Butter Pickles Recipe photo by Taste of Home
Publisher Photo

Bread and Butter Pickles Recipe

Read Reviews
5 16 18
Publisher Photo
"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."
Recommended: 22 Pickled Recipes
MAKES:
28 servings
TOTAL TIME:
Prep: 30 min. Process: 15 min.
MAKES:
28 servings
TOTAL TIME:
Prep: 30 min. Process: 15 min.

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; mix well. Let stand for 3 hours. drain; rinse and drain again.
In a large kettle, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Remove jars to a wire rack to cool completely. Yield: 4 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

Nutritional Facts

1/4 cup: 159 calories, 0 fat (0 saturated fat), 0 cholesterol, 2025mg sodium, 40g carbohydrate (38g sugars, 1g fiber), 1g protein.

  • 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; mix well. Let stand for 3 hours. drain; rinse and drain again.
  2. In a large kettle, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Ladle hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Remove jars to a wire rack to cool completely. Yield: 4 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 forBread and Butter Pickles

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Lilspunkyinkitchen User ID: 7411561 252007
Reviewed Jul. 30, 2016

"First time making these. Will be making another batch soon yum!"

MY REVIEW
zookeeperk User ID: 819663 236264
Reviewed Nov. 3, 2015

"A Keeper!!"

MY REVIEW
dublinlab User ID: 1682119 80164
Reviewed Jul. 21, 2014

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

MY REVIEW
Twilght23 User ID: 7867833 63840
Reviewed Jun. 29, 2014

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

MY REVIEW
Ghille User ID: 6547859 105020
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!"

MY REVIEW
janickiswoman User ID: 7342975 87268
Reviewed Aug. 25, 2013

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

MY REVIEW
abrine User ID: 6829135 87243
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."

MY REVIEW
wmccallum User ID: 4850304 129953
Reviewed Jul. 19, 2012

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

MY REVIEW
smalltowngirl_VA User ID: 783822 113058
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!"

MY REVIEW
[email protected] User ID: 5184423 36490
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."

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