The Best Bread & Butter Pickles – Ever

bread & butter picklesThe Best Bread & Butter Pickles – Ever

Bread and butter pickles are an absolute favorite of mine.  They’re kind of a savory/sweet combination that only a pickle can achieve.   This recipe is straight from the Ball Book of Home Preserving.  I consider Ball the the foremost expert on all things preserving and will almost always defer to them to answer any questions pertaining to preserving.


10 cups sliced trimmed pickling pickling cucumbers
4 medium onions
½ cup pickling or canning salt (NOT table salt)
3 cups white vinegar
2 cups granulated sugar
2 TBS mustard seeds
1 tsp celery seeds
1 tsp ground turmeric


Mandolin or sharp knife and cutting board
Large bowl
measuring cups/spoons
canning equipment, such as water bath canner, lids, rings, canning funnel
Large stainless steal saucepan
Stainless steel tongs


Thinly slice cucumbers and onion.  I set my mandolin at a setting in between 1/8 inch and 1/4 inch.

Place in large bowl.  Add the canning salt.  Cover with cold water.  Let sit at room temperature for 2 hours.

Prepare your jars and lids by washing with hot soapy water.  Put the jars in a pot of water on the stove to keep hot (I just put them in my canner as it’s coming to  boil while I’m preparing my recipe.)


Drain the cucumbers and onions and rinse thoroughly with cold water.

In a large stainless steel pot, mix vinegar, sugar, and spices.  Bring to a boil.

Add the cucumbers and onions.  Return to a boil.  Remove from heat.

Pack the vegetables into hot jars.  Ladle the hot liquid into the jar.  Run a small spatula around the inside of the jar to make sure all air bubbles are removed.  Leave ½ inch headspace.  Wipe the rim of the jar.  Secure the jar with a lid and band.

Place jars in canner, making sure water covers them.  Bring to a boil and process for 10 minutes.  Let sit for 5 more minutes before removing canner lid.  Remove from canner.  They should start sealing, and all jars should seal within 24 hours.


5-6 pints


These pickles are SO good.  I could just sit and eat them out of the jar.  I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!


Related Posts with ThumbnailsPin It
Print Friendly, PDF & Email

Copyright © 2009 - 2024 Hallee the Homemaker All Rights Reserved.