Bread and Butter Pickles
This recipe makes 4-5 quarts and is meant for canning. If you only want to make enough to keep in the refrigerator to use, just cut it down to the size you want.
4 quarts thinly sliced medium sized cucumbers
6 quarts thinly slicked white onions
3 whole cloves of garlic
1/3 cup pickling salt
5 cups sugar
3 cup cider vinegar
1 1/2 teaspoons tumeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seeds
Note: the cucumbers and onions must be sliced VERY thin so best to use a mandolin or food processor.
Combine cucumbers, onions, and garlic cloves, add salt, and cover with cracked ice. Mix very thoroughly and let stand for 3 hours. Add more ice on top if it is melting too fast. Drain well after the 3 hours is up and place in a large pot. Combine remaining ingredients and pour over the cucumber mixture. Heat to a boil then seal in sterilized jars and process for 20 minutes in a hot water bath canner.
If making a smaller batch to keep in the fridge, put it in a tupperware container and let it sit in the fridge for at least 24 hours to develope full flavor.
Back to Recipe Archive
Back to Southern Eats main page