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Bread and Butter Pickles

Bread & Butter Pickles

Course Appetizer, Snack


  • 3 lbs pickling cucumers
  • 1 lb onions
  • 1/4 cup canning & pickling salt
  • 2 cup sugar
  • 2 tbsp yellow mustard seed
  • 2 tsp celery seed
  • 2 tsp ground tumeric
  • 2 tsp black pepper seeds
  • 4 cups apple cider vinegar


  • Wash and cut cucumbers to desired width and shape, discarding ends.
  • Place cucumbers in a large bowl
  • Cut onions into slices, not too thick, not too thin.
  • Place onions in bowl with cucumbers
  • Cover cucumbers and onions with water and ice, let sit for 2-3 hours
  • In a large pot, mix all other ingredients and bring just to a boil and turn off heat
  • Mix cucumbers and onions into brine and mix well.
  • Place cucumbers and onions into steralized jars, don't over stuff them.
  • Add brine to fill jars to 1/2 inch head space and debubble.
  • Wipe rims of jars, place lid on jar, screw on ring finger tight.
  • Place jars into hot water bath with at least 1 inch of water over the jars.
  • Cover pot and bring water to boil for 10 minutes
  • Turn off heat and let sit for an additional 5 minutes
  • Remove jars from water, place on a towel and let sit 18-24 hours.
  • Check the lids to make sure all have sealed. If any have not, place them in the refrigerator and enjoy in a few days.
  • For best results, let the pickles rest in the jars for 4-5 weeks. Best if eaten within a year.
Keyword bread and butter pickles, pickles
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