Bread and Butter Pickles

Bread and Butter Pickles, Cucumber Pickle Recipe
Bread and Butter Pickles. Photo: Diana Rattray
  • 90 mins
  • Prep: 75 mins,
  • Cook: 15 mins
  • Yield: About 6 Pints (96 servings)
Ratings (12)

Bread and butter pickles are one of my favorite cucumber pickles, and they make excellent gifts for friends and family. I like a little red pepper in my pickles, but you can leave it out or add a little more.

Or take a look at this recipe for bread and butter pickles, which includes colorful red bell peppers and makes 7 to 8 pints.

What You'll Need

  • 4 pounds pickling cucumbers
  • 1 large onion (quartered and sliced about 1/4-inch thickness)
  • 1/3 cup pickling salt
  • 3 cups cider vinegar
  • 2 1/2 cups sugar
  • 1 teaspoon turmeric
  • 1/2 teaspoon celery seeds
  • 1 1/2 tablespoons mustard seeds
  • Optional: 1/4 teaspoon red pepper flakes

How to Make It

  1. Wash cucumbers and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes.
  2. Cover the bowl and let stand for 4 hours or refrigerate overnight.
  3. Prepare the boiling water bath. Add water to a large canning pot with rack and heat to about 180 F. The water should be high enough to be at least 1 inch above the filled jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canning pot as needed.
  1. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
  2. Drain the cucumber mixture in a large colander and rinse with cold water.
  3. In a large, nonreactive pot over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil.
  4. With a slotted spoon, loosely pack the pickles into prepared jars. Ladle the liquid into jars, dividing evenly among the jars. With a clean damp cloth (I keep a little bowl or cup of the boiled water handy for this step), wipe away any drips around the rims of the jars, and then cover with 2-piece jar lids. A lid lifter comes in handy to get the flat lids out of the water, or you could use tongs. Adjust the screw on rings firmly but do not over-tighten.
  5. Place filled jars in the prepared boiling water bath, adding more hot water as needed to bring the water up to about 1 inch above the jars. Bring the water to a boil. Cover and continue boiling for 10 minutes.
  6. Lift the jars out of the water and place on a rack to cool.
  7. You can enjoy them right away, but for best flavor development, store the pickles in a cool, dark place for at least 3 to 4 weeks.

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