Bread and Butter Pickles

In July, these pickles happened twice in one week! The cucumbers just wouldn’t slow down.

Why I Make It

These were one of the first recipes I reached for when the cucumbers started coming in faster than we could eat them. Making them twice in one week pretty much tells you how that garden was behaving.

Read the story behind that summer →

Print Recipe

Bread and Butter Pickles

Prep Time20 minutes mins

Cook Time30 minutes mins

Rest4 hours hrs

Total Time4 hours hrs 45 minutes mins

Course: Condiment, Preserves

Cuisine: American

Servings: 6 Pints

Ingredients

• 16 cups pickling cucumbers cut into spears and/or slices
• 3 large onions thinly sliced
• 1/4 cup pickling salt
• 2 cups ice
• 2 1/2 cups apple cider vinegar
• 2 1/4 -2 1/2 cups sugar
• 1 tsp turmeric
• 3/4 tsp celery seed
• 1 tbsp mustard seeds

Instructions

• Cut cucumbers into a mix of spears and slices. Layer the cucumbers and onions with the pickling salt and ice in a large bowl or pot. Put in the refrigerator and let chill for 2-4 hours.
• Rinse the cucumbers and onions thoroughly under cold water and drain well.
• In a large pot, combine the vinegar, sugar, turmeric, celery seed, and mustard seeds. Bring to a boil, stirring until the sugar dissolves.
• Add the drained cucumbers and onions to the boiling brine. Return to a boil, then remove from heat.
• Pack the hot pickles and onions into sterilized jars — some spears, some slices. Optional: add a garlic clove or a jalapeño to a jar or two for variation.
• Ladle the hot brine over the pickles, leaving about 1/2 inch headspace. Wipe rims, seal with lids, and process in a boiling water bath — 10 minutes for pints/half-pints, 15 minutes for quarts.

Deb’s Tips

• Mix spears and slices from the same batch if you want variety in your jars
• Try a garlic clove or a jalapeño in a jar or two if you want to experiment