Bread and Butter Pickles

Name: Bread and Butter Pickles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 7 pints.
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

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

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.

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.

Nutrition Facts

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

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

Reviews

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Average Rating:

Keith

Aug 23, 2019

8 lbs cucumbers, 3 softball size Walla Walla sweets and produced 10 pints. Thinking 4 onions next year. Have used this recipe for a few years, 5 star.
Larry

Jul 12, 2019

For 7 pints I used 8lbs cucumbers and 4 fist size onions
Emilee B.

Jul 2, 2019

This is the same recipe that I use and that my mother has used for years. The pickles always turn out perfectly! The only difference is that my mom's copy calls for 1 gallon of sliced cucumbers instead of a weight measurement. When you use 1 gallon, the yield will consistently be 7 pints. Hope that helps.
monicap

Jun 30, 2019

I made these for the first time. One question when will they be ready to eat.
Lilspunkyinkitchen

Jul 30, 2016

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

Nov 3, 2015

A Keeper!!
dublinlab

Jul 21, 2014

Smell wonderful, taste good now, will get better. I used less sugar, equal amount of vinegar and sugar.
Twilght23

Jun 29, 2014

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

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!
janickiswoman

Aug 25, 2013

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