Bread & Butter Pickles Recipe

This bread and buttle pickles recipe is for a sweet and delicious pickle and are not difficult to make.


7 medium cucumbers,
*Choose cucumbers no larger than 1 1/2 inch in diameter
3 large white onions
1/3 cup pickling salt
3 cups granulated sugar
1 teaspoon turmeric
1/2 teaspoon whole cloves
1 1/2 Tablespoon whole mustard seed
3 1/2 cups white vinegar

(Makes about 3 quarts)


Wash the cucumbers in cold water.

You will need a large bowl or pot.

Slice the cucumbers about 1/4 inch wide.

If you have a serrated vegetable cutter you can use that, otherwise, just with a sharp kitchen knife.

Peel the skins off the onions, quarter them and cut into thin slices.

Put the cut cucumbers and onions into the large pot or bowl.

Pour the pickling salt over top. Use a spatula to gently mix eveything together. Cover with a lid or plastic wrap and place into the refrigerator for 3 hours.

Sterilize the jars while the pickles are in the refrigerator. SEE INSTRUCTIONS BELOW.

After the 3 hour period, put the container of pickles into the sink and use cold water to rinse off the salt.


Heat the sugar, tumeric, cloves, mustard seeds and vinegar together in a saucepan that will be large enough to also hold the cucumber onion mixture.

Once it is almost boiling, add in the cucumber and onions and continue heating until it comes to a boil.

Turn off the heat.

Using your warm canning jars, spoon the cucumber mixture in, and use a ladel to fill the jar with the vinegar liquid mix.

Leave 1/2 inch of head space. Screw on the lid and tighten without forcing.

Place each jar into the canner. Make sure you have one inch of water above the jars.

Bring to a boil for 25 minutes. Shut off.

Use the tongs to lift the jars out.

Place the jars onto a clean tea towel on the counter top.

Let cool 24 hours.

Check the seals. If there is a jar that did not seal, keep that one in the refrigerator and use first.


Place washed empty jars in a large pot.

Use the canner if you wish.

Put the jars onto the canning rack.

Fill the jars with water to hold them down and put enough water to cover and have one inch above them.

Bring the water to a full rolling boil over high heat.

Boil the jars for 15 minutes.

Turn off the heat.

Leave the jars in the water until you are ready to use them.

If you are longer than one hour before you are ready to fill them, you will need to repeat the sterilizing process.


Do not boil the lids or ring.

Rather, add the lids and rings to the hot water AFTER the hear is shut off and the jars are done boiling.