Bread & Butter Pickles

This was our first preserved B&B Pickles made with our cucumbers from our garden. Mary had made some great B&B refrigerator pickles. The preparations below were inspired by the one at Better Homes and Garden here and in our copy of their book.

Yield: 5 pints


  • 4 quarts sliced medium cucumbers (16 medium to small cukes)
  • 2 medium white onions, sliced
  • ? cup pickling salt
  • 6 cloves garlic, halved
  • Cracked ice
  • 2 cups sugar
  • 3 cups cider vinegar
  • 2 tablespoons mustard seed
  • 1?½ teaspoons turmeric
  • 1?½ teaspoons celery seed
  • We added for spice:
    • 1 ½ tablespoons of Sambal Oelek
    • 3 large jalapenos, seeds removed and diced


  1. Slice the cukes and onion with the mandoline. Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well in a colander.
  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 jars, leaving a 1/2-inch headspace.
  3. Process in a boiling-water canner 10 minutes.
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