This is an easy bread and butter pickle recipe.
Homemade bread and butter pickles are so yummy. They go great with sandwiches. I hate to eat a grilled cheese sandwich without them.
This is a perfect recipe to make in the summer when cucumbers are cheap and plentiful, but you can make it any time of year.
I made these pickles over and over for several years and they were a hit all the time. I think you will love them.
Please take note of the information below the recipe about boiling water bath processing.
Things have changed over the years in terms of health recommendations and people are now advised to process the pickles in a boiling water canner.
It is also important to use the correct salt in making pickles.
Using regular salt can result in the pickle brine becoming cloudy or the pickles themselves becoming darker.
Ask wherever you buy your pickling supplies and they should be able to point you in the right direction.
Bread and Butter Pickle Recipe
- 5 cucumbers, medium
- 2 onions, medium
- 1/4 cup coarse salt
- 1 cup vinegar
- 1 cup water
- 3/4 cup sugar
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1/4 teaspoon tumeric
- Wash and slice the onions and cucumbers. Sprinkle with salt and let stand 2-3 hours. Drain well.
- Mix the vinegar and water. Add the spices and sugar. Bring to a boil. Add the onions and cucumbers. Heat thoroughly, but do not boil.
- Pack in jars.
Notes and Tips:
- This recipe did not originally call for processing in a boiling water bath and I have done it several times without it, but current recommendations are to process in a boiling water bath canner for 10 minutes.
- Use only canning salt, not regular table salt, to avoid having a cloudy brine or darkened pickles.