Bread and Butter Pickles


Serve these homemade sweet pickles in salads, sandwiches, and as a side dish.

Bread and Butter Pickles
Photo: Scott Little
Prep Time:
50 mins
Cook Time:
25 mins
Chill Time:
3 hrs
Total Time:
4 hrs 15 mins
7 pints


  • 4 quart sliced medium cucumbers

  • 8 medium white onions, sliced

  • cup pickling salt

  • 3 cloves garlic, halved

  • Cracked ice

  • 4 cup sugar

  • 3 cup cider vinegar

  • 2 tablespoon mustard seed

  • 1 ½ teaspoon turmeric

  • 1 ½ teaspoon celery seed


  1. Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Remove garlic.

  2. In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

  3. Process in a boiling-water canner 10 minutes (start timing when water begins to boil).

Nutrition Facts (per serving)

57 Calories
14g Carbs
Nutrition Facts
Servings Per Recipe 70
Calories 57
% Daily Value *
Sodium 229mg 10%
Total Carbohydrate 14g 5%
Vitamin C 1.8mg 9%
Iron 0.2mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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