Bread and Butter Pickles

Total Time

Prep: 30 min. + standing Process: 15 min.

Makes

7 pints

My mom always made this crisp bread and butter pickle recipe when we were kids, and she gave me the recipe. They're pleasantly tart and so good. Now I make bread and butter pickles for my own kids all of the time! —Karen Owen, Rising Sun, Indiana
Bread and Butter Pickles Recipe photo by Taste of Home

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

  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 and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts

1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 175mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.

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