Bread and Butter Pickles

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45 minutes 6 pints Print RecipeEmail Recipe


6mediumcucumbers (sliced)
2 1⁄2cuponions (sliced)
1⁄2cupkosher salt
2 1⁄2cupsugar
2cupcider vinegar
2tablespoonmustard seeds
1teaspooncelery seeds
1teaspoonground turmeric
1teaspoonwhole allspice


Combine cucumbers, onions and salt in large bowl; toss, let stand 1 hour. Add cold water to cover; let stand 2 hours. Drain.

Combine remaining ingredients in large Dutch oven; heat to boiling. Add vegetables; reduce heat. Simmer 7 to 8 minutes.

Using slotted spoon, pack cucumbers and onions in pint jars up to 1 inch from tops; pour in hot syrup, leaving 1/2-inch headspace. Process in boiling-water bath 15 minutes.


Preparation time does not include standing time.

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