Bread & Butter Pickles

My mom has been making this Bread & Butter Pickles recipe for decades. Easy to make but you need to plan ahead as they have to sit overnight.

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 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 1/4 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.

For more of my canning recipes check out this page.

How to Make these Bread & Butter Pickles

1- Wash cucumbers and cut them about 1/4 inch. Cut onions in little pieces.
2- 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.
3- 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.

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5 from 2 votes

 

Bread & Butter Pickles

My mom has been making this Bread & Butter Pickles recipe for decades. Easy to make but you need to plan ahead as they have to sit overnight.

Prep Time5 mins

Cook Time10 mins

Resting Time12 hrs

Total Time12 hrs 15 mins

Course: Condiment

Cuisine: American

Keyword: bread butter, canning, celery seed, mustard seed, onion, pickles, pickling, turmeric

Servings: 20

Calories: 79kcal

Author: Chef Rodney

Ingredients

• 2 lbs pickling cucumbers
• 1 Large Yellow Onion, Chopped
• 1/8 Cup pickling salt
• 1 1/2 Cups White Sugar
• 1 Cups White Vinegar
• 1/4 Cup Water
• 1/8 Tsp Ground Turmeric
• 1/2 Tsp Mustard Seeds
• 1/8 Tsp Celery Seed
• Ice cubes

how to make this recipe

• Wash cucumbers and cut them about 1/4 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.

Nutrition

Calories: 79kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 710mg | Potassium: 153mg | Fiber: 1g | Sugar: 17g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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