Bread & Butter Pickles

Bread & Butter Pickles

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories: 

Yields or Serves:  

Rating:
[Total: 2   Average: 5/5]

I had outstanding Bread & Butter Pickles at a July 4th BBQ that were so good that it inspired me to make my own. Typically I’m a Kosher Dill Gal, but these little sweeties are enough to make one switch sides.  

  • 4 Quarts Sliced Cucumbers
  • 8 Sliced Small Onions
  • 1/2 Cup Kosher Salt
  • 5 Cups Sugar
  • 5 Cups Cider Vinegar
  • 1/2 Teaspoon Ground Cloves
  • 1 1/2 Teaspoons Turmeric
  • 2 Teaspoons Mustard Seed
  • 1 Tablespoon Celery Seed
  1. Sprinkle cucumbers and onions with kosher salt. Cover with ice cubes and let stand for 3 hours. Combine sugar, vinegar, and spices in large kettle. Bring to a boil over a high heat.
  2. Drain cucumbers and onions and add to sugar mixture. Bring to a boil. Remove from heat.
  3. Pack into hot canning jars immediately. Process pints for 5 minutes or quarts for 10 minutes in hot water bath.
  4. Remove and let cool completely. Do not disturb while cooling. Refrigerate any jars that did not seal.
  5. Makes about 8 pints.
  6. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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