Bread-and-Butter Pickles

Name: Bread-and-Butter Pickles
Total time: 265 min
Ingredients: 6 1/2 pounds small pickling cucumbers, cut into 1/4-inch slices (about 33 cucumbers); 4 large sweet onions, thinly sliced; 1/2 cup pickling salt; 5 cups white vinegar (5% acidity); 4 cups sugar; 2 tablespoons mustard seeds; 1/2 tablespoon ground turmeric; 1/2 teaspoon ground cloves

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When you're craving a snappy bite or a couple of fresh slices to add some zip to a sandwich, you'll want to reach for bread-and-butter pickles. While we've been known to shell out for a jar at the store, it's much more cost-effective, delicious, and fun to make your own.Once you try a bite of a crisp and flavorful homemade one, you'll never go back to the store-bought stuff. Let us convince you: This easy pickle recipe will ensure you have a store of pickles ready to go for whatever occasions arise. Whether you're packing sandwiches for a picnic, throwing together a quick dinner, or making a bite at lunchtime, these bread-and-butter pickles will be the perfect complement for all your snacking this season and all year round. The recipe requires just a couple of steps and only eight ingredients, most of which you probably already have on hand. It will also use up all your leftover summer cucumbers, ensuring none go to waste. Hands-on time for this recipe is about an hour, and the pickles will be ready to nibble in just over four. This recipe makes a great summertime activity for the whole family—round everyone up in the kitchen and get to pickling today!

By Southern Living Editors

Published on August 5, 2019

Bread-and-Butter Pickles — Photo: Southern Living

Hands On Time:

55 mins

Total Time:

4 hrs 25 mins

Yield:

10 (1-pt.) jars

Ingredients

6 1/2 pounds small pickling cucumbers, cut into 1/4-inch slices (about 33 cucumbers)
4 large sweet onions, thinly sliced
1/2 cup pickling salt
5 cups white vinegar (5% acidity)
4 cups sugar
2 tablespoons mustard seeds
1/2 tablespoon ground turmeric
1/2 teaspoon ground cloves

Directions

Combine cucumbers and onions in a very large Dutch oven; sprinkle with salt, and add water to cover (about 18 cups). Cover and let stand 3 hours. Drain well. Rinse with cold water.
Combine vinegar, sugar, mustard seeds, turmeric, and cloves in Dutch oven; cook over medium heat 5 minutes. Add cucumbers and onion; bring to a boil. Remove from heat.
Pack hot cucumber mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process, in 2 batches, in boiling-water bath 12 minutes; cool. Chill pickles before serving.