My mom has been making this Bread & Butter Pickles recipe for decades. It wasn't recently that I took a serious interest in pickling and canning.
I obviously have to try all of my mom's old family recipes so it was just a matter of time before I made this recipe.
I never understood why these were called Bread & Butter Pickles when there is no bread or butter involved. Well this article on the Origins of Bread & Butter Pickles kind of explains it.
There is not too much involved in making these pickles. They do need to sit overnight so don't expect instant pickles. You need to plan ahead with this recipe.
When it does come time to cook them the next day, you will probably think to yourself that there is not enough liquid in the pot. The 1 ¼ cups of vinegar and water is more than enough.
The cucumbers spent the night absorbing some of the water from the ice cubes which helps during the cooking process. You will want to cook them for at least 10 minutes but it can take longer. You will be able to tell when all the cucumbers have turned that beautiful green color.
If you overcook them they will become soggy. You want your pickles to have a little crunch to them. Make sure you taste one to ensure the correct consistency.
💭 How to seal Mason Jars
Using a ladle, fill sterilized mason jars leaving about ½ inch of headspace.
Remove any air bubbles by inserting a flexible spatula down the sides of the jars. Adjust headspace if necessary.
Wipe jar rims, place lids on jar and screw on bands finger tight.
Place jars in a large pot of boiling water for 20 minutes. Move jars to a cooling rack and let cool until the lids "pop". Do not tighten bands. Let jars cool for at least 4 hours. Test seal by pressing the center of the lid. It should not give. If it makes a popping sound, it has NOT sealed.
For more great recipes like this one, I suggest you check these recipes out:
📋 What ingredients do I need
You will need the following ingredients to make this Bread & Butter Pickle recipe (see recipe card for quantities): Pickling Cucumbers, Yellow Onion, Pickling Salt, White Sugar, White Vinegar, Water, Ground Turmeric, Mustard Seeds, Celery Seed and Ice Cubes.
🥣 How to Make these Bread & Butter Pickles
Wash cucumbers and cut them about ¼ inch. Cut onions in little pieces.
Starting with the cucumbers, cover the bottom of the pot followed by a layer of onions and then a layer of ice cubes. Continue in this manner until all the ingredients have been used. Put a lid on the pot and let stand overnight.
Drain the liquid from the pot. Add sugar, vinegar, water, turmeric, mustard seed, and celery seed. Cook for about 10 minutes. Put in sterilized jars.
Bread & Butter Pickles
- 2 lbs Pickling Cucumbers
- 1 Large Yellow Onion, Chopped
- ⅛ Cup pickling salt
- 1 ½ Cups White Sugar
- 1 Cups White Vinegar
- ¼ Cup Water
- ⅛ teaspoon Ground Turmeric
- ½ teaspoon Mustard Seeds
- ⅛ teaspoon Celery Seed
- Ice cubes
- Wash cucumbers and cut them about ¼ inch. Cut onions in little pieces.
- Starting with the cucumbers, cover the bottom of the pot followed by a layer of onions and then a layer of ice cubes. Continue in this manner until all the ingredients have been used. Put a lid on the pot and let stand overnight.
- Drain the liquid from the pot. Add sugar, vinegar, water, turmeric, mustard seed, and celery seed. Cook for about 10 minutes. Put in sterilized jars.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.