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–+ servings
Bread and Butter Pickles
Bread & Butter Pickles are a classic American condiment known for their sweet and tangy flavor. They became especially popular in the early 20th century as a way to preserve summer cucumbers for the winter months. Named for their delightful pairing with a slice of bread and butter, these pickles are a beloved staple in many homes. Crunchy, vinegary, and slightly sweet, they’re perfect on sandwiches, burgers, or eaten straight from the jar.
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Prep Time 30 minutes
Cook Time 15 minutes
Rest 3 hours
Total Time 3 hours 45 minutes
Course Snack
Cuisine American
Servings 8 pint jars
Calories 676 kcal

Ingredients
  

  • 1 gallon cucumbers (approx. 2½" long, sliced thin)
  • 8 white onions (small, thinly sliced)
  • 2 green bell peppers (shredded)
  • ½ cup salt
  • 1½ quarts ice (cracked )

For Pickling Syrup:

  • 5 cups sugar
  • 1½ tsp turmeric
  • ½ tsp ground cloves
  • 1 tsp celery seed
  • 2 tbsp mustard seed
  • 5 cups vinegar (white, not too strong)

Instructions
 

Step 1: Prepare Vegetables

  • Wash cucumbers thoroughly but do not pare them.
  • Slice cucumbers into thin, even rounds.
  • Thinly slice onions and shred bell peppers.

Step 2: Salt and Ice the Mixture

  • Combine sliced vegetables in a large bowl.
  • Sprinkle with ½ cup salt and mix well.
  • Add 1½ quarts of cracked ice and stir.
  • Let stand for 3 hours, then drain thoroughly.

Step 3: Make Pickling Syrup

  • In a pot, combine sugar, turmeric, cloves, celery seed, mustard seed, and vinegar.
  • Heat the mixture gently, stirring to dissolve sugar (do not boil).

Step 4: Cook the Pickles

  • Add drained vegetables to the syrup.
  • Place over low heat and paddle occasionally with a wooden spoon.
  • Heat until just hot but do not boil.

Step 5: Seal in Jars

  • Pour hot mixture into sterilized jars.
  • Seal immediately.

Tips

  • Use firm, unwaxed cucumbers for best crunch.
  • For sweeter pickles, add an additional ½ cup sugar to the syrup.
  • Add chili flakes or sliced jalapeños for spicy bread-and-butter pickles.
  • Replace white vinegar with apple cider vinegar for deeper flavor.
  • Add turmeric and mustard seed as written, they provide color and the signature flavor.
  • Slice cucumbers on a mandoline for uniform thickness.
  • Let jars sit 1 to 2 weeks before eating for best flavor.
  • Store in the refrigerator if not water-bath processed.
  • Add celery seed sparingly; too much can overpower the recipe.
  • Use Vidalia or sweet onions to enhance the classic Southern profile.

Nutrition

Calories: 676kcalCarbohydrates: 148gProtein: 14gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 1069mgPotassium: 1112mgFiber: 6gSugar: 137gVitamin A: 475IUVitamin C: 48mgCalcium: 148mgIron: 2mg
Keyword canning, cucumbers, heirloom recipe, old-fashioned pickles, pickles, preserves, southern pickles, summer produce, vintage recipe
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