Bread & Butter Pickles
Recipe type: Pickles
  • 14 cups pickling cucumbers, thinly sliced (do not peel)
  • 2 large onions, cut in half and then thinly sliced
  • ¼ cup pickling salt
  • 3 cups cider vinegar
  • 3 cups white sugar
  • 1 teaspoon turmeric
  • 1 Tablespoon mustard seeds
  • 4-5 cups ice cubes, crushed
  1. In a large bowl combine sliced cucumbers, onion, salt and ice.
  2. Put a plate on top of the pickles, not the bowl, and weight plate down to keep pickles in contact with salt and ice. (A gallon jug of water or other liquid works well)
  3. Let stand 4-5 hours.
  4. Drain and rinse mixture well to remove excess salt.
  5. In a large pot, combine vinegar, sugar, turmeric and mustard seeds.
  6. Add cucumber mixture.
  7. Bring ingredients to a simmer, but do not boil!
  8. Remove from heat.
  9. Using a sterilized wide-mouthed funnel, carefully pack pickles into hot sterilized jars, remove any air pockets with a sterilized knife. Wait for the “pop”, store and enjoy!
  10. Refrigerate any open jars.
  11. Makes ~ 6 pints.
Recipe by Older Mommy Still Yummy at