Traditional Bread & Butter Pickles

★★★★★ 1 Review
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By Donna Young
from Baltimore, MD

Another favorite my grandmother made I could not resist modifying from two Ball recipes in their canning book bringing the best of two recipe's spices into one pickle.

serves 6 pints
prep time 3 Hr
cook time 1 Hr


  •   10 c
    washed, sliced trimmed pickling cucumbers (1/4" thick slices)
  •   1
    extra large onion (sliced thinly)
  •   3/4 c
    pickling or canning salt (kosher salt can be used)
  •   5 c
    white or cider vinegar (5% min)
  •   3 c
    raw brown (cane) sugar
  •   3 Tbsp
    mustard seeds
  •   1-1/2 tsp
    celery seeds
  •   3 tsp
    ground ginger
  •   1-1/2 tsp
    ground turmeric

How To Make

  • 1
    In a glass or stainless steel bowl, combine cucumbers, onions and salt. Mix well, cover with cold water and let stand at room temperature for two hours. Transfer to a colander placed over a sink, rinse with cool running water and drain thoroughly.
  • 2
    Meanwhile, prepare canner, jars and lids.
  • 3
    In a large stainless steel saucepan, combine vinegar, sugar, mustard seeds, celery seeds, ginger and turmeric. Bring to a boil over med-high heat, stirring to dissolve sugar. Stir in vegetables and return to a boil to vegetables are somewhat soft cooked throughout.
  • 4
    Pack vegetables into hot jars to within a generous 1/2" of top of jar. Ladle hot pickling liquid into jars to cover vegetables, leaving 1/2" headspace. Remove air bubbles and adjust headspace if necessary by adding pickling liquid. Wipe rims. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  • 5
    Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off and remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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