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Bread and Butter Pickles

User Rating 3.5 Star Rating (4 Reviews)


Bread and Butter Pickles, Cucumber Pickle Recipe

Bread and Butter Pickles

Photo: Diana Rattray
Bread and butter pickles are one of my favorite cucumber pickles. I like a little red pepper in my pickles, but you can leave it out or add a little more.


  • 4 pounds pickling cucumbers
  • 1 large onion, quartered, sliced about 1/4-inch thickness
  • 1/3 cup kosher salt
  • 3 cups cider vinegar
  • 2 1/2 cups granulated sugar
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon celery seeds
  • 1 1/2 tablespoons mustard seeds
  • 1/4 teaspoon red pepper flakes, optional


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. Cover and let stand for 4 hours or refrigerate overnight.

Prepare the boiling water bath. Add water to a large canner with rack and heat to about 180°. 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 canner as needed. 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.

Drain the cucumber mixture in a large colander and rinse with cold water. In a large pot (nonreactive) over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil. With a slotted spoon, loosely pack the vegetables in 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 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. Place filled 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. Lift the jars out of the water and place on a rack to cool.
Makes about 6 pints.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member Shess12

I made these for the first time. Very easy to do. But does not mention how long to let them set. Some recipes say 24 hours others say 3-6 weeks how long did everyone else let theirs set?

3 out of 4 people found this helpful.

See all 4 reviews

Related Video
How to Make Bread and Butter Pickles

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