Save on Pinterest

Bread and Butter Pickles

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
  • Total Time
    Prep: 30 min. + standing Process: 15 min.
  • Makes
    7 pints


  • 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


  • 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 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.
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.

Recommended Video


Click stars to rate
Average Rating:
  • Becky
    Aug 20, 2020

    I followed the amounts for the ingredients but let the cucumbers and onions sit overnight in the crushed ice. I also rinsed and drained the veggies several times to decrease the saltiness. I am very pleaded with my pickles and love their taste. Almost as good as my Mom's!

  • Sherry
    Aug 13, 2020

    My 80 yr old father in-law loved them and said this tastes like what his mother would make. Thanks for a great recipe!

  • Beth
    Aug 8, 2020

    I have made this recipe several times this season as my cukes have come in. Very easy to make, my family loves them. I am going to try adding some maple syrup and bourbon to the recipe for an extra twist and cut down on the sugar.

  • Sherley
    May 29, 2020

    No comment left

  • Michele
    Nov 21, 2019

    Made as is for the first time. My husband, MIL, and neighbors LOVE them. Will make again and add more onion. I saved leftover brine and made more pickles as my garden provided cukes.

  • 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!