Bread and Butter Pickles

Bread and Butter Pickles, Cucumber Pickle Recipe
Photo: Diana Rattray
Prep: 75 mins
Cook: 15 mins
Let Stand: 4 hrs
Total: 5 hrs 30 mins
Servings: 96 servings
Nutrition Facts (per serving)
25 Calories
0g Fat
6g Carbs
0g Protein
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Nutrition Facts
Servings: 96
Amount per serving
Calories 25
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 397mg 17%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bread and butter pickles are one of my favorite cucumber pickles, and they make excellent gifts for friends and family. You can add a little red pepper to your pickles, which adds a nice spice to it.


  • 4 pounds pickling cucumbers
  • 1 large onion (quartered and sliced about 1/4 inch thickness)
  • 1/3 cup pickling salt
  • 3 cups cider vinegar
  • 2 1/2 cups sugar
  • 1 teaspoon turmeric
  • 1/2 teaspoon celery seeds
  • 1 1/2 tablespoons mustard seeds
  • Optional: 1/4 teaspoon red pepper flakes

Steps to Make It

  1. Gather the ingredients.

  2. Wash cucumbers and cut off the ends. Slice crosswise into 1/8 inch slices.

  3. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes.

  4. Cover the bowl and let stand for 4 hours or refrigerate overnight.

  5. Prepare the boiling water bath. Add water to a large canning pot with rack and heat to about 180 F. The water should be high enough to be at least 1 inch above the filled jars.

  6. Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.

  7. Drain the cucumber mixture into a large colander and rinse with cold water.

  8. In a large, nonreactive pot over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil.

  9. With a slotted spoon, loosely pack the pickles into prepared jars. Ladle the liquid into jars, dividing evenly among the jars. With a clean damp cloth, wipe away any drips around the rims of the jars, and then cover with 2-piece jar lids. A lid lifter comes in handy to get the flat lids out of the water, or you could use tongs. Adjust the screw on rings firmly but do not over-tighten.

  10. Place filled jars in the prepared boiling water bath, adding more hot water as needed to bring the water up to about 1 inch above the jars. Bring the water to a boil. Cover and continue boiling for 10 minutes.

  11. Lift the jars out of the water and place on a rack to cool.

  12. You can enjoy them right away, but for best flavor development, store the pickles in a cool, dark place for at least 3 to 4 weeks.

  13. Enjoy!