Bread and Butter Pickles
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Cook time: 
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Serves: 4 quarts
Old family recipe for bread and butter pickles
  • 4 quarts sliced cucumbers
  • 6 white medium onions peeled and cut in thin slices
  • 1/3 C. coarse salt
  • Syrup:
  • 3 C. sugar
  • 1 1/2 t. turmeric
  • 1 1/2 t. celery seed
  • 2 T. mustard seed
  • 3 C. white vinegar
  1. Do not pare cucumbers, just wash them and cut them in thin slices. I use a crock for these, while preparing. Mix cucumbers, onion and add salt. Cover with ice. Let set overnight. You may have to add more ice. You want them to stay very cold. When ready to prepare, rinse them very well.
  2. Combine syrup ingredients and bring to a boil. When sugar is dissolved, add cucumbers. Heat to boiling. Pack into hot, sterilized jars. Remove air bubbles. Process for 10 minutes in a hot water bath.
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