Bread and Butter Pickles

Name: Bread and Butter Pickles
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 7 pints
Ingredients: 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

Total Time Prep: 30 min. + standing Process: 15 min.

Yield 7 pints

Test Kitchen Approved

Sweet and tangy bread and butter pickles are amazing on sandwiches or with pimento cheese. Make your own with this big-batch canning recipe.

Ingredients

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

Directions

In a large container, combine 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 sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
Carefully ladle hot mixture into 7 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 in canner with simmering water, ensuring that jars are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts

1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 175mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.

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

Recipe Creator