{"id":194406,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/bread-and-butter-pickles\/"},"modified":"2024-11-18T07:10:11","modified_gmt":"2024-11-18T13:10:11","slug":"bread-and-butter-pickles","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/bread-and-butter-pickles\/","title":{"rendered":"Bread and Butter Pickles"},"content":{"rendered":"<p>Sweet and yellow bread and butter pickles are a relish-tray staple that contrasts with the big, sour flavors of dill pickles or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/giardiniera\/\" data-name=\"www.tasteofhome.com\/recipes\/giardiniera\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"bookmark\">giardiniera<\/a>. The turmeric in the brine gives them their signature hue, while a combination of dry spices, including ground clove and whole mustard seeds, provides a distinctive sweet aroma.<\/p>\n<p>This recipe is a good introduction to <a href=\"https:\/\/www.tasteofhome.com\/article\/canning-101\/\" data-name=\"www.tasteofhome.com\/article\/canning-101\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"bookmark\">boiling water canning for beginners<\/a>. If you\u2019d prefer not to use a boiling water canner, you can pack the pickles into clean jars and store them in the fridge for quick usage and gifting. Make sure to instruct recipients to keep the unprocessed pickles refrigerated!<\/p>\n<h2>Ingredients for Bread and Butter Pickles<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074402\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-And-Butter-Pickles_TOHD24_18640_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"Ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Cucumbers and onions:<\/strong> Fresh cucumbers and a little onion in the mix provide the crisp, crunchy texture and mild flavor that&#8217;s characteristic of bread and butter pickles.<\/li>\n<li><strong>Canning salt:<\/strong> Canning salt helps draw out excess moisture from the cucumbers and onions, ensuring that the pickles are crisp and firm. Canning salt is similar to fine kosher salt and doesn\u2019t contain iodine. You can replace it with kosher salt if that&#8217;s what you have on hand.<\/li>\n<li><strong>Sugar:<\/strong> Plain white sugar provides the sweetness and balances the tartness of the vinegar.<\/li>\n<li><strong>White vinegar:<\/strong> Distilled white vinegar acts as the main preservative, adding the tangy, acidic flavor that gives bread and butter pickles their distinctive taste.<\/li>\n<li><strong>Mustard seeds, celery seeds, turmeric and cloves:<\/strong> These spices contribute to the complex and slightly sweet flavor profile of the pickles, as well as their hallmark yellow color.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074403\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-And-Butter-Pickles_TOHD24_18640_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"Prep Vegetables\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>In a large container, combine the cucumbers, onions and salt. Cover them with crushed ice and mix well. Let stand for three hours. Drain the water, rinse the cucumbers and drain again.<\/p>\n<h3>Step 2: Make the brine<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074404\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-And-Butter-Pickles_TOHD24_18640_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"Make the brine\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>In a Dutch oven, combine the sugar, vinegar, mustard seed, celery seed, turmeric and cloves. Bring the mixture to a boil. Add the cucumber and onion mixture and return the mixture to a boil. Remove the pot from the heat.<\/p>\n<h3>Step 3: Divide the pickles and brine into jars<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074405\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-And-Butter-Pickles_TOHD24_18640_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"Divide into jars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Carefully ladle the hot mixture into seven hot pint jars, leaving 1\/2 inch of headspace. Remove any air bubbles and adjust the headspace if necessary by adding more hot brine. Wipe the rims. Center the lids on the jars and screw on the bands until they&#8217;re fingertip tight.<\/p>\n<h3>Step 4: Process the jars<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074406\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-And-Butter-Pickles_TOHD24_18640_ChristineMa_5.jpg?fit=700%2C1024\" alt=\"Process\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Place the jars in a canner with simmering water, ensuring the jars are completely covered with water. Bring the water to a boil and process the jars for 15 minutes. Remove the jars and let them cool.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074407\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-And-Butter-Pickles_TOHD24_18640_ChristineMa_6.jpg?fit=700%2C1024\" alt=\"Sweet and tangy bread and butter pickles recipe by Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h2>Canning Altitude<\/h2>\n<p>The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add five minutes; for 6,000 feet, add 10 minutes; for 8,000 feet, add 15 minutes; for 10,000 feet, add 20 minutes.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add more heat:<\/strong> If you want a batch with a sweet heat, add a pinch of red pepper flakes to the brine seasonings, or a couple of sliced fresh jalapeno peppers to the cucumber-onion mixture.<\/li>\n<li><strong>Experiment with spices:<\/strong> Customize the spice blend by adding different colors of mustard seed, bay leaves, allspice berries, coriander seeds or any other dry spices to create unique flavor profiles.<\/li>\n<\/ul>\n<h2>How to Store Bread and Butter Pickles<\/h2>\n<p>Once the jars of pickles have cooled completely, verify that the lids have formed a seal. Remove the canning rings, label and date the jars, and store them away from sunlight in a closed cabinet. It\u2019s <a href=\"https:\/\/nchfp.uga.edu\/how\/can\/general-information\/storing-home-canned-foods\/#:~:text=It%20is%20recommended%20that%20jars,clean%20and%20thoroughly%20dry%20first.\" data-name=\"nchfp.uga.edu\/how\/can\/general-information\/storing-home-canned-foods\/#:~:text=It%20is%20recommended%20that%20jars,clean%20and%20thoroughly%20dry%20first.\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener nofollow\">recommended<\/a> to store the jars without canning rings so you can easily tell if a seal has failed in the future.<\/p>\n<h3>How long do bread and butter pickles last?<\/h3>\n<p>Canned pickles are quite stable. For the best texture, enjoy them within a year, but as long as the seals on the jars are in good condition, canned pickles are good for up to two years. Once opened, the jar should be kept in the refrigerator and consumed within a few weeks.<\/p>\n<h2>Bread and Butter Pickles Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2074408\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-And-Butter-Pickles_TOHD24_18640_ChristineMa_8.jpg?fit=700%2C1024\" alt=\"Sweet and tangy bread and butter pickles recipe by Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h3>What kind of cucumbers should you use?<\/h3>\n<p>Cucumbers are generally separated into two main categories: slicing (or salad) cucumbers and pickling cucumbers. Slicing cucumbers are larger, with delicate flesh and thinner skin, making them good for fresh eating. Pickling cucumbers are smaller, with denser flesh and thicker skin. For canned pickles, pickling cucumbers are preferred for a flavorful and crisp result.<\/p>\n<h3>Can you use other vegetables?<\/h3>\n<p>Yes, you can add other firm vegetables like carrots or cauliflower (measuring by weight) to create a variety of textures and flavors. Once you see how easy it is to pickle cucumbers, try other <a href=\"https:\/\/www.tasteofhome.com\/collection\/pickled-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/pickled-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">pickling recipes<\/a>. The possibilities are endless!<\/p>\n<h3>How can you serve bread and butter pickles?<\/h3>\n<p>These pickles are best known as a sandwich pickle. Their milder flavor complements layered ingredients without overwhelming them. Their sweet-tangy flavor also makes them a great substitute for sweet pickles in salad recipes. Use bread and butter pickle slices and pickle juice instead of dill for a sweeter <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fried-dill-pickles\/\" data-name=\"www.tasteofhome.com\/recipes\/fried-dill-pickles\/\" data-module=\"content engagement\" data-position=\"embedded links\">fried pickle<\/a>. They pair well with rich, savory flavors, such as <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pimiento-and-cheese-spread\/\" data-name=\"www.tasteofhome.com\/recipes\/pimiento-and-cheese-spread\/\" data-module=\"content engagement\" data-position=\"embedded links\">pimiento cheese<\/a>.<\/p>\n<h3><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>My mom always made this crisp bread and butter pickle recipe when we were kids, and she gave me the recipe. They&#8217;re pleasantly tart and so good. Now I make bread and butter pickles for my own kids all of the time! \u2014Karen Owen, Rising Sun, Indiana<\/p>\n","protected":false},"author":7061,"featured_media":2082371,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304212,305982,304328,307668,304993,305487,303966,305003,304988,340638,304368,303887,306848,305020,304348,306017,304228,304207,324623,304388,304398,304150,303883,340661,305028,307614],"categories-v2":[308623,309557,311717,308984,308481,310644,308940,310796,308495,308949,308935,340804,308745,308478,309603,308960,309000,311745,339204,309555,309177,308752,308797,309434,308476,340844,308974,310591],"coauthors":[343474],"recommended_recipes":[{"post_title":"Jalapeno Bread & Butter Pickles","post_link":"\/recipes\/jalapeno-bread-butter-pickles\/","post_image":"\/wp-content\/uploads\/2018\/01\/Jalapeno-Bread-Butter-Pickles_exps112471_CW1996976D04_05_1bC_RMS.jpg"},{"post_title":"Favorite Bread & Butter Pickles","post_link":"\/recipes\/favorite-bread-butter-pickles\/","post_image":"\/wp-content\/uploads\/2018\/01\/Favorite-Bread-Butter-Pickles_exps174953_CP143300B02_21_2bC_RMS-2.jpg"},{"post_title":"Dill Pickle Bread","post_link":"\/recipes\/dill-pickle-bread-recipe\/","post_image":"\/wp-content\/uploads\/2025\/01\/EXPS_TOHD24_279088_LaurenHabermehl_03.jpg"},{"post_title":"Peanut Butter Pickle Sandwich","post_link":"\/recipes\/peanut-butter-pickle-and-potato-chip-sandwich\/","post_image":"\/wp-content\/uploads\/2019\/06\/Peanut-Butter-Pickle-and-Potato-Chip-Sandwich_EXPS_FT22_239329_F_0415_1.jpg"},{"post_title":"Kool-Aid Pickles","post_link":"\/recipes\/kool-aid-pickles\/","post_image":"\/wp-content\/uploads\/2018\/01\/Kool-Aid-Pickles_EXPS_FT24_133744_ST_0213_2.jpg"},{"post_title":"Grilled Cheese and Pickled Onion Sandwich","post_link":"\/recipes\/grilled-cheese-and-pickled-onion-sandwich\/","post_image":"\/wp-content\/uploads\/2018\/04\/Grilled-Cheese-and-Pickled-Onion-Sandwich_EXPS_THSO18_229392_D03_16__8b.jpg"},{"post_title":"Fire-and-Ice Pickles","post_link":"\/recipes\/fire-and-ice-pickles\/","post_image":"\/wp-content\/uploads\/2025\/01\/Fire-and-Ice-Pickles_EXPS_FT24_6826_EC_1219_4.jpg"},{"post_title":"Easy Homemade Pickles","post_link":"\/recipes\/easy-homemade-pickles\/","post_image":"\/wp-content\/uploads\/2025\/01\/Easy-Homemade-Pickles_EXPS_TOHD24_41991_ChristineMa_7.jpg"},{"post_title":"I Tried Dill Pickle Bread\u00e2\u20ac\u201dand Here's What I Thought","post_link":"\/article\/dill-pickle-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Peanut-Butter-and-Jelly-French-Toast_EXPS_BMZ19_526_B12_04_10b.jpg"},{"post_title":"Pickled Peaches","post_link":"\/recipes\/pickled-peaches\/","post_image":"\/wp-content\/uploads\/2024\/09\/Pickled-Peaches_EXPS_TOHD24_209973_ChristineMa_8.jpg"},{"post_title":"Bread and Tomato Salad","post_link":"\/recipes\/bread-and-tomato-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12798_QC10129C37.jpg"},{"post_title":"Are Pickles Good for You?","post_link":"\/article\/are-pickles-good-for-you\/","post_image":"\/wp-content\/uploads\/2022\/06\/GettyImages-883109582-pickles.jpg"},{"post_title":"Peaches & Cream Jelly Roll","post_link":"\/recipes\/peaches-cream-jelly-roll\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps90843_BAFTF2307047B05_05_1b_WEB.jpg"},{"post_title":"Pickled Eggs and Beets","post_link":"\/recipes\/pickled-eggs-and-beets\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4566_CS1547C218-2.jpg"},{"post_title":"Dill Pickle Potato 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Pickles","post_link":"\/recipes\/microwave-pickles\/","post_image":"\/wp-content\/uploads\/2018\/01\/Microwave-Pickles_exps12422_CP143300B12_11_3bC_RMS-1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/Bread-and-Butter-Pickles_EXPS_TOHD24_18640_ChristineMa_11_Social.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/bread-and-butter-pickles\/","name":"Bread and Butter Pickles","datePublished":"2018-01-01","dateModified":"2024-11-18","prepTime":"PT30M","cookTime":"PT15M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-and-Butter-Pickles_EXPS_TOHD24_18640_ChristineMa_11_Social.jpg","height":299,"width":300},"recipeCategory":"","description":"Sweet and tangy bread and butter pickles are amazing on sandwiches or with pimento cheese. Make your own with this big-batch canning recipe.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the vegetables","text":"In a large container, combine the cucumbers, onions and salt. Cover them with crushed ice and mix well. Let stand for three hours. Drain the water, rinse the cucumbers and drain again.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-And-Butter-Pickles_TOHD24_18640_ChristineMa_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the brine","text":"In a Dutch oven, combine the sugar, vinegar, mustard seed, celery seed, turmeric and cloves. Bring the mixture to a boil. Add the cucumber and onion mixture and return the mixture to a boil. Remove the pot from the heat.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-And-Butter-Pickles_TOHD24_18640_ChristineMa_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Divide the pickles and brine into jars","text":"Carefully ladle the hot mixture into seven hot pint jars, leaving 1\/2 inch of headspace. Remove any air bubbles and adjust the headspace if necessary by adding more hot brine. Wipe the rims. Center the lids on the jars and screw on the bands until they're fingertip tight.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-And-Butter-Pickles_TOHD24_18640_ChristineMa_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Process the jars","text":"Place the jars in a canner with simmering water, ensuring the jars are completely covered with water. Bring the water to a boil and process the jars for 15 minutes. Remove the jars and let them cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Bread-And-Butter-Pickles_TOHD24_18640_ChristineMa_5.jpg?fit=700,1024"}],"recipeYield":"7 pints","author":[{"@type":"Person","name":"Emily Teel"}],"nutrition":{"@type":"NutritionInformation","calories":" 35 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"175mg sodium","carbohydrateContent":"8g carbohydrate (7g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":20,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Vanessa395"},"reviewBody":"<p>Great recipe. Easy to follow and everyone loved them. Thanks!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KeithChartier "},"reviewBody":"8 lbs cucumbers, 3 softball size Walla Walla sweets and produced 10 pints. Thinking 4 onions next year. Have used this recipe for a few years, 5 star.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MicheleVictoria"},"reviewBody":"Made as is for the first time. My husband, MIL, and neighbors LOVE them.  Will make again and add more onion. I saved leftover brine and made more pickles as my garden provided cukes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Emilee B.","givenName":"Emilee","familyName":"B."},"reviewBody":"This is the same recipe that I use and that my mother has used for years. The pickles always turn out perfectly! The only difference is that my mom's copy calls for 1 gallon of sliced cucumbers instead of a weight measurement. When you use 1 gallon, the yield will consistently be 7 pints. Hope that helps.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"monicap"},"reviewBody":"I made these for the first time. One question when will they be ready to eat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BeckyRohre"},"reviewBody":"I followed the amounts for the ingredients but let the cucumbers and onions sit overnight in the crushed ice. I also rinsed and drained the veggies several times to decrease the saltiness. I am very pleaded with my pickles and love their taste. Almost as good as my Mom's!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Paulette"},"reviewBody":"I add banana peppers.  Also if I have an abundace of zucchini and yellow summer squash I will use those in place of the cucumbers.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BethShull"},"reviewBody":"I have made this recipe several times this season as my cukes have come in.  Very easy to make, my family loves them. I am going to try adding some maple syrup and bourbon to the recipe for an extra twist and cut down on the sugar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"abrine"},"reviewBody":"Ive made this recipe twice now and the pickles go faster than I can keep up! I didn't have a problem withit being to salty. I just rinsed them real good a couple times.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"betzjane"},"reviewBody":"I have a similar recipe so I have not tasted this one. But I have a friend who uses thin sliced zucchini in place of cucumbers. No one knew they were not cucumbers. Another way to use up tons of zucchini.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Twilght23"},"reviewBody":"we loved the recipe and will make again. The only thing was way to much juice.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"janickiswoman"},"reviewBody":"These are my husbands favorites.  Just enough sweet to go with the sour!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"smalltowngirl_VA"},"reviewBody":"I agree with the other poster about adding more cucumbers. I weighed the cucumbers according to this recipe and only ended up with 5 pints and lots of liquid left over. (I cut up a couple of cucumbers, covered them with the liquid, and placed in the refrigerator to snack on.) Other than the fact that I didn't get 7 pints, I thought the recipe was wonderful and would make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dublinlab"},"reviewBody":"Smell wonderful, taste good now, will get better.  I used less sugar, equal amount of vinegar and sugar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"zookeeperk"},"reviewBody":"A Keeper!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest9410"},"reviewBody":"My 80 yr old father in-law loved them and said this tastes like what his mother would make. Thanks for a great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"misscleocat"},"reviewBody":"Great flavor, great smell.  I love the fact that there is not so many different spices to overwhelm the final product.  just right!!! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"savoie.luvgspointers"},"reviewBody":"My mother and I made this recipe for the first time last year. We Loved It!  It did not last long, so this year we doubled the batch. This is a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dianne8697"},"reviewBody":"i would add at least another pound of cucumbers,i only got 5 pt. and had alot of broth left over.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"18640","romance_copy_dek":"Sweet and tangy bread and butter pickles are amazing on sandwiches or with pimento cheese. 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For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes. \n\n"}],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Bread and Butter Pickles Tips","TipText":"<h3>What kind of cucumbers should you use to make bread and butter pickles?<\/h3>There are many varieties of cucumbers, but all of them are generally separated into two main categories\u2014slicing (or salad) cucumbers and pickling cucumbers. Slicing cucumbers are larger and have a more delicate flesh and a thinner, smoother skin, making them good for eating fresh. Pickling cucumbers are smaller, with a denser flesh and thicker skin. If you\u2019re making <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-refrigerator-pickles\/\">refrigerator pickles<\/a> with a quick curing time, a thinner skin is fine, but the denser pickling cucumber is the way to go to get a flavorful and crisp pickle when jarring the pickles. Since these bread and butter pickles are canned, <a href=\"https:\/\/www.tasteofhome.com\/article\/best-cucumbers-for-pickling\/\">pickling cucumbers<\/a> are the way to go. \r\n<h3>How can you serve bread and butter pickles?<\/h3>Bread and butter pickles are best known as a sandwich pickle. Because of their milder flavor, they complement the layered ingredients, where a stronger, more sour dill pickle might be overwhelming, and are usually served on the side. Because of their sweet-tangy flavor, they can stand in for sweet pickles in certain salad recipes too. If you like a sweeter <a href=\"https:\/\/www.tasteofhome.com\/recipes\/air-fryer-pickles\/\">fried pickle<\/a>, you can use bread and butter pickle slices and pickle juice instead of dill too! \r\n<h3>How should you store bread and butter pickles?<\/h3>If the jars have sealed correctly, these pickles can be stored at room temperature (out of the sunlight) for up to a year. 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