The Ultimate Bread and Butter Pickle Recipe

With pickles almost growing out of our ears here at my household, I decided to whip up some amazing bread and butter pickles.

I had been craving them ever since seeing them at the farmers market, but there was no way I was paying 15 bucks for a jar! That was then and still is daylight robbery!

I know we should be all supporting the local farmers but 15 bucks for a jar of pickles … no thanks. I will support them in other ways!

The recipe I am sharing with you all today is adapted from food.com to make it more my style. The original recipe was a little to sweet for me.

Look how amazing my homegrown pickles are. I have never had them look this good. Usually the bugs get to them before I can. It’s going to be a great pickle year for us, that I can be sure of.

What you need to make these delicious bread and butter pickles

Ingredients:

15 cups sliced pickling cucumbers
3 onions, thinly sliced
1⁄4 cup coarse salt
4 cups crushed ice
2 1⁄2 cups cider vinegar
2 cups sugar
3⁄4 teaspoon turmeric
1⁄2 teaspoon celery seed
1 tablespoon mustard seeds

How to make them:

Directions:

Combine cucumbers, onions, salt and crushed ice in a large bowl.

Mix very well.

Put a weight on and allow to stand 3 hours.

Rinse and drain thoroughly.

Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.

Add drained cucumbers.

Place the pot on medium low heat.

Bring almost to a boil, but DO NOT ALLOW TO BOIL. (very important)

Remove from heat.

Seal in sterilized jars, 10 minutes in a hot water bath.

Put on a cookie sheet, right side up, at 225°F for 15 minutes.

Turn off oven and leave them in there until you need them.

Finished jars waiting to be eaten!

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Printable Recipe

The Ultimate Bread and Butter Pickle Recipe

Ingredients

15 cups sliced pickling cucumbers
3 onions, thinly sliced
1⁄4 cup coarse salt
4 cups crushed ice
2 1⁄2 cups cider vinegar
2 cups sugar
3⁄4 teaspoon turmeric
1⁄2 teaspoon celery seed
1 tablespoon mustard seeds

Instructions

Combine cucumbers, onions, salt and crushed ice in a large bowl
Mix very well.
Put a weight on and allow to stand 3 hours.
Rinse and drain thoroughly.
Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
Add drained cucumbers.
Place the pot on medium low heat.
Bring almost to a boil, but DO NOT ALLOW TO BOIL. (very important)
Remove from heat.
Seal in sterilized jars, 10 minutes in a hot water bath.
Put on a cookie sheet, right side up, at 225°F for 15 minutes.
Turn off oven and leave them in there until you need them.

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook