Bread ‘N Butter Pickles

Bread ‘N Butter Pickles

No ratings yet
Print Pin Rate


  • 1 Quart cider vinegar
  • 1 Pint water
  • 4 Cups sugar
  • 1/3 Cup salt
  • Onions
  • 2 Tsp. celery seed
  • 2 Tsp. mustard seed
  • 2/3 Tsp. turmeric
  • 1/2 Tsp. ginger
  • Large cucumbers


  • Slice cucumbers in bowl, cover tightly.
  • Refrigerate overnight.
  • The next day, fill jars with sliced cucumbers.
  • Top with several slices of onion.
  • Mix vinegar, water, sugar, salt, celery seed, mustard seed, turmeric, and ginger into a large pan.
  • Bring to boil and boil until sugar and salt dissolve.
  • Pour sauce over cucumber until they are covered.
  • If using rubbers and zinc lids, wipe jar off and put lids on a tighten.
  • This is all you have to do to seal these jars.
  • If using flats and bands, wipe jar off, put lids on and tighten.
  • Bring 3/4 full canner of water to boil.
  • Add jars and boil for 5 minutes.
  • Remove jars and tighten lids if necessary.
  • Let all jars stand for 6 weeks before using to allow flavors to completely penetrate the cucumbers.
  • Makes 3 1/2 - 4 quarts.


Credit by: Sandi Weber

Related Articles


Your email address will not be published. Required fields are marked *

Recipe Rating