Preserving · Recipes

Bread and Butter Pickles


Bread and Butter Pickles


  • 4 pounds pickling cucumbers
  • 2 pounds sweet onions
  • 1/3 cup fine sea salt
  • 2 cups granulated sugar
  • 2 Tbsp mustard seed
  • 2 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tsp black peppercorns
  • 3 cups apple cider vinegar


Soak cucumbers in cold water, wash off and drain. Trim off both ends, slice in ¼” rounds.

Trim and peel onions, cut in half and thinly slice. (If very large onions, cut in quarters first.)

Layer cucumber and onion slices with salt in a large glass, or stainless steel bowl. Cover top with a layer of ice cubes. Let sit for 1½ hours. Drain in a colander, rinse well and shake off water, let drain.

Add 7 pint mason jars (preferably wide mouth) to a canning pot, fill jars with water, and the pot halfway with water, bring to a boil, then let simmer.

Place rings and new canning lids in a saucepan, cover with water, bring to a simmer.

Bring remaining ingredients to a boil in a large pot, add in drained cucumbers and onions. Return to a boil

Drain jars back into the canning pot, place on a clean kitchen towel.

Pack hot cucumbers and onions in jars, packing down gently, then add liquid. Run an air bubble popper in each jar, add more liquid as necessary to leave a ½” headspace. If you are short on liquid, top off with boiling water (but you should be fine).

Wet a new paper towel in hot water, then run around the top of each jar. Place a lid on each jar, then a band, screw on finger tight.

Turn canner up to high, place jars in water bath rack, lower rack into water. Water should cover by 1 – 2″, if not add a bit more from the saucepan that held the rings. Bring to a rolling boil, covered, process for 10 minutes. Turn off the heat, carefully remove jars, placing on a clean dry kitchen towel to cool.

Once cooled, check again that seals are down (you should hear the Ping! as each one seals). Gently remove bands (wash, dry and store for your next project. While they look nicer on, if they have water inside from processing, they can rust. If you are giving away your canned items, you can always slip one back on), note on jar or lid what is in jar with a date. Store in a dry/cool/dark area and use within a year.

As always, if you ever go to use a canned item and the lid is not sealed anymore, or bulging, discard it immediately!

Let rest for 4 to 6 weeks once canned, for flavors to develop, before enjoying. Chill before serving for best taste, and store in refrigerator once opened.

Makes 7 pints.