Bread & Butter Pickles

Jessica Dayon Recipe

By Jessica Dayon tjdayon

Makes 4-5 pint jars of pickles
4 Hr 30 Min
30 Min

I found this recipe ages ago somewhere online and it makes, by far, the best bread and butter pickles that I have had.

You can can the pickles to extend the shelf life or you can just put them in the refrigerator, where they will store for a few weeks easily.

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2 1/2 lb
pickling cucumbers
1 lb
yellow onions, sliced
1/4 c
kosher salt
1 1/4 c
distilled white vinegar
1 c
apple cider vinegar
2 1/4 c
1 Tbsp
mustard seeds
1 tsp
crushed red pepper flakes
3/4 tsp
celery seeds
1 inch
cinnamon stick
allspice berries
whole cloves
1/2 tsp
ground turmeric

Directions Step-By-Step

Carefully rinse the cucumbers, taking care to clean the skins well. Slice off the very ends of each cucumber and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl or roasting pan. Add the sliced onions and kosher salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (not terry cloth) and then cover with a couple of inches of ice. Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.
If you are planning to can the pickles, follow the below instructions. If you are planning to just store the pickles in the refrigerator, you can skip this step. Wash the canning jars and lids with warm soapy water. Then fill each of the jars with boiling water right to the very top of the jar. I usually put the jars on a wooden cutting board before I add the boiling water. Leave the boiling water in the jars until you are ready to start filling with the cucumber mixture. Sterilize the lids by putting them in a pot of water and boiling for a few minutes. Leave the lids in the boiling water until you are ready to use them. Also at this time, fill a canning pot with water and bring to a boil. Once this boils, leave on low heat until you need it later in step 4.
In a 6 quart pot, add the vinegars, sugar, and all of the spices. Bring this mixture to boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the sugar vinegar solution begins boiling again, use a slotted spoon to start packing the prepared jars (if canning) with the cucumbers. Dump the boiling water out of the canning jar (one at a time) and pack the jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim. Wipe the rim clean with a paper towel. Take a sterilized lid from the pot of boiling water and place on the jar. Secure with a metal screw band. If you are not canning, you can cool the boiling pickle mixture slightly and then put in any container you desire and store in the refrigerator.
If you are canning, continue on with this step. process the filled jars in a hot water bath for 10 minutes. Put the filled jars into the canning pot of boiling water (filled in step 2). The water level needs to be at least one inch above the top of the cans. Bring to a boil and let boil hard for 10 minutes. Remove jars from pot. Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn't properly seal, do not store the jar outside of the refrigerator.

About this Recipe

Course/Dish: Vegetables

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Debra Taylor sizzlinsweet
Apr 13, 2012
I love how it has red pepper flakes! I can skip the canning these wont last long in our home!
Christine Arnold ChristineArnold
Apr 13, 2012
Love it! I pinned it!
Jessica Dayon tjdayon
Apr 15, 2012
When you try the recipe out, let me know what you think! I hope you love it as much as I do!
gloria moore bubblesfla
Jun 27, 2012
how soon can you eat the pickles after you hot can them?
Jessica Dayon tjdayon
Jun 28, 2012
If you want to eat the pickles right away, you do not need to can them. You can cool them from the cooking pot and then store them in the refrigerator. If you still want to can them, I generally leave them overnight on the counter top overnight to make sure they are well sealed and completely cooled.
Debra Taylor sizzlinsweet
Jun 29, 2012
MMM so good I diffidently will make again they did not last long at all We ate them on sandwich's and hotdogs which made the best hot dog ever! I saved the juice and added boiled eggs today for bread and butter pickled eggs cant wait to try! THANKS FOR SHARING
Debra Taylor sizzlinsweet
Jun 29, 2012
I tried this recipe and say it's Family Tested & Approved!
Laurie Roberts Luv2TryNew
Sep 17, 2012
I tried this recipe and say it's Family Tested & Approved!
Laurie Roberts Luv2TryNew
Oct 6, 2012
Jessica these are so crispy and delicious! My husband doesn't like pickles and he helped me eat the first jar until it was all gone - that says a lot! In fact, I just pulled the last of my cucumbers out of my garden and I'm making more because what I have now obviously wont' be enough. Mouth is watering right now..yum! That tiny little kick with the red pepper flakes is what sends these over the top. Thank you!!
Trish Morris Habibisca
Sep 1, 2013
mmm sounds yummy, I have 10bls of cucumbers coming today!
Feb 2, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".