Ellen's Bread And Butter Pickles Recipe

No Photo

Have you made this?

 Share your own photo!

Ellen's Bread And Butter Pickles

James Baum


This recipe was handed down to me from my Great Grandmother, to my grandmother, then on to me. She used to enter a jar of these in the local Virginia State Fair every year, and she would take home either a blue ribbon or a Grand Champion Ribbon for that class of pickles. I took a jar of these pickles I made for the fair 2 years ago, and to my surprise, I took home a BLUE Ribbon. My grandmother and great grandmother would be VERY proud of me.

pinch tips: How to Peel Potatoes


 Be the First




6 large
cucumbers, sliced
6 medium
onions, sliced
1 c
bowl of ice
2 Tbsp
pickling spice
1 c
1 qt
white vinegar

Directions Step-By-Step

Slice the cucumbers and onions into a LARGE bowl, cover with ICE water and add the salt, let this sit OVERNIGHT.
In the morning, drain off the water, and rinse and let drain well. Meanwhile, in a large pot add the vinegar, sugar and pickling spices and turmeric. Bring to a boil, add the cucumbers and onions, and boil 5 minutes. DO NOT STAND OVER THE POT WHEN IT IS BOILING!!!!
Once 5 minutes is up, ladle into sterilized half pint or pint canning jars, wipe the jar tops, and put on a lid, and a screw band. Place in a pot of BOILING water for 10 minutes. Count the time AFTER the water comes to a boil when you put the jars in. Once 10 minutes is up, remove from the water, and set on the counter covered with a towel. You will hear a "POPPING" sound, this means the jars have sealed correctly. Let sit for 24 hours!! Once cooled, REMOVE the screw band ONLY, and place in a cool dark place up to 2 years!!! Once opened though, store in the fridge!!

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy