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bread and butter pickle recipe

bread and butter pickle recipe

bread and butter pickle recipe

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bread and butter pickle recipe

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!


  •  cups (731.5 g) about 1½ pounds thinly sliced (about ¼-inch) pickling cucumber
  •  tablespoons (1.5 tablespoons) kosher salt
  • 1 cup (160 g) thinly sliced sweet onion
  • 1 cup (200 g) granulated sugar
  • 1 cup (255 ml) white vinegar
  • ½ cup (119.5 ml) apple cider vinegar
  • ¼ cup (55 g) light brown sugar
  •  teaspoons (1.5 teaspoons) mustard seeds
  • ½ teaspoon (0.5 teaspoon) celery seeds
  •  teaspoon (0.13 teaspoon) ground turmeric


  • Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
  • Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
  • Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
bread and butter pickle recipe
bread and butter pickle recipe

bread and butter pickle recipe easy

Start with the freshest pickling cucumbers you can find; your pickles are only going to be as good as the produce you start with. The fresher the cucumbers are, the crispier your pickles will be. Kosher salt can be used as a substitute for pickling salt. Regular table salt has additives in it that will turn the pickles dark and muddy the color of the pickle juice. The yield for canning recipes varies depending on a number of factors. This recipe makes between 3 and 5 pints worth of cucumbers and pickling syrup.


  • 2 1/2 pounds pickling cucumbers, fresh from the market
  • 1/4 cup pickling salt (see recipe note)
  • pound white or yellow onions, thinly sliced
  • 1 1/4 cups white distilled vinegar (5% acidity)
  • 1 cup apple cider vinegar (5% acidity)
  • 2 1/4 cups sugar

Pickling spices:

  • 1 tablespoon mustard seeds
  • 1 teaspoon crushed red pepper flakes
  • 3/4 teaspoon celery seeds
  • 1 inch cinnamon stick
  • 6 allspice berries plus a pinch of ground allspice
  • whole cloves plus a pinch of ground cloves
  • 1/2 teaspoon ground turmeric


Rinse and slice the cucumbers:

Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8 inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices and place in a large bowl.

Salt, chill, and drain the cucumber slices:

Add the sliced onions and all of the pickling salt. Stir so that the salt is well distributed among the cucumber slices. Cover with a clean, thin tea towel (not terry cloth). Cover with a couple of inches of ice.

Put in the refrigerator and let chill for 4 hours. Discard the ice. Rinse the cucumber and onion slices thoroughly, then drain. Rinse and drain again.

Heat the jars:

If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to heat your canning jars in a hot water bath after canning.

To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water at least 1 inch above the jars and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning.

bread and butter pickle recipe
bread and butter pickle recipe
Make the pickling syrup:

In a 4 or 6-quart pot, place the vinegars, sugar, and all of the pickling spices (do not add salt). Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the syrup begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers and onions.

Pack the jars, add the pickling syrup:

Pack jars to 1 inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to 1/2 inch from the rim.

Wipe the rim clean with a paper towel. Place a dry, clean lid on the jar. Secure with a metal screw band. Repeat with remaining jars.

Process in a hot water bath:

If you are planning to store pickles outside of the refrigerator, you will want to process the filled jars in a hot water bath.

Return filled jars to the same canning pot with its already hot water. The water level needs to be at least 1 inch above the top of the jars.

Bring to a boil and boil hard for 15 minutes. Remove jars from the pot using tongs or jar lifters.

If you live over 1,000 feet above sea level, adjust your processing time using the directions here.

Let cool and store:

Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn’t properly seal, do not store the jar outside of the refrigerator.

Properly canned bread and butter pickles can be stored in a cool, dark place (like a pantry) for up to 1 year. Store opened jars in the fridge and use within 3 months.

If you skipped the water bath canning, transfer the cooled jars directly to the fridge and eat within 3 months.

bread and butter pickle recipe canning

This traditional bread and butter pickles recipe comes from the ball book of home preserving.  It should yield 5 one pint jars of bread and butter pickles.


  • 10 cups pickling cucumber trimmed and sliced in 1/4 inch slices
  • 4 cups medium onions thin sliced
  • 1/2 cup pickling or canning salt for soaking cucumbers
  • 3 cups white vinegar
  • 2 cups granulated sugar
  • 2 tbsp mustard seeds
  • 1 tsp celery seed
  • 1 tsp ground turmeric
bread and butter pickle recipe
bread and butter pickle recipe


  1. Start by combining cucumber, onions and salt in a non-reactive glass or stainless steel bowl.  Toss the vegetables in the salt to fully coat and let them sit for 2 hours.
  2. Prepare a water bath canner, jars and lids while the cucumbers are soaking in salt.
  3. In a stainless steel saucepan, combine the remaining ingredients including vinegar, sugar, mustard seed, celery seed and ground turmeric.  Note that all the salt in the recipe is used to soaking the cucumbers and is not added to the pickling brine.
  4. Bring the pickling brine to a boil.
  5. Strain the cucumbers and onions, and rinse them in the sink to remove most of the salt.  Drain them thoroughly.
  6. Add the strained vegetables to the boiling brine and allow the mixture to return to a boil.
  7. Once the mixture has boiled, scoop the cucumbers and onions out of the brine and pack them into prepared canning jars leaving 1/2 inch headspace.  Fill the canning jars with hot brine, still leaving 1/2 inch headspace.
  8. Wipe rims, remove air bubbles and seal the jars with 2 part lids to finger tight.
  9. Process in a water bath canner for 10 minutes and then turn off the heat and leave them to sit for another 5 minutes before removing the jars from the canner.
  10. Allow the jars to cool completely before checking seals and removing canning bands for storage.

Overnight Bread and Butter Pickles

The perfect mix of sweet and salty pickles that hold a nice crunch and made overnight in the refrigerator.


  • 4 to 6 pickling cucumbers
  • 1 sweet onion
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp mustard seed
  • 1/2 tsp celery seed
  • 1/2 tsp turmeric
  • 1 1/2 cups apple cider vinegar


  1. Slice the cucumbers into thin rounds and slice onions paper thin and place in a large bowl.
  2. In a separate bowl, whisk together all remaining ingredients and pour over the cucumber/onion mixture.
  3. Mix to coat.
  4. Cover and place in the refrigerator overnight.
  5. Store in air-tight container(s), keeping in the refrigerator for up to one month.

What’s The Difference Between Bread And Butter Pickles And Sweet Pickles?

The pickles are sweet because they are made with vinegar, sugar, water, and spices. You will find some types of pickles that are sweet on the market. These pickles feature a hint of butter and are sometimes referred to as pickles and bread because they are the famous thinly sliced chips, smooth or waffle-cut found on fast food hamburgers.

bread and butter pickle recipe
bread and butter pickle recipe

What Ingredient Gives Flavor To The Pickles?

To produce pickle, acetic acid (vinegar) is commonly used. Pickle liquor is mostly made up of water, which contributes substantially to the taste. As well as a preservative, it is nontoxic, as water doesn’t contain pesticides.

How Long Can You Soak Cucumbers In Water?

Cucumbers can be kept in water for an extended period. Overnight, cucumbers may be infused with water up to twelve hours, at which point you should discard the cucumber from the water in order to prevent fermentation. It is also possible to keep infused water out of the refrigerator for up to three days after removing it.

Can any cucumber be used for pickles?

I grow various types of cucumbers and they all can be delicious when made into pickles. But there are a few things to know about which varieties work best. Most homegrown cucumbers are called pickling cucumbers and have telltale distinctive bumpy skin and smaller size. Smaller cucumbers, in the range of one to two inches, have fewer seeds in the middle, which makes them perfect for slicing into chips or spears. While they may be easier to find, the English or hothouse style cucumbers, known for their smooth skins, that come wrapped in plastic at grocery stores are not the best option. They have a tendency to get soft once canned. No one wants that! If possible, it’s best to stick with a pickling cucumber.

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