This recipe for Bread and Butter Pickles is a condiment canning recipe made with thinly sliced cucumbers and onions that are marinated in a sweet mustard turmeric syrup. 

These Bread and Butter Pickles are a tasty addition to any condiment tray during the holidays but can be enjoyed year round!

Two Pint Jars of Bread and Butter Pickles

Great Grandma Clark’s Canning Recipe

Mom would put bread and butter pickles along with this Garlic Dill Pickle recipe out on our condiment tray every holiday season. Canning pickles has been a long time tradition in our family and I am happy to carry that tradition on.

When I asked mom about the sweet bread and butter pickles she used to make, she told me that it was one that my Great Grandmother, Lottie Mae Clark, would make. I never got to meet her as she passed away right before I was born, but I am proud to be making the same recipe she, my grandmother, and mom has made over the years.

A bowlful of whole cucumbers

What You Need For Canning Pickles

Medium sized cucumbers

Yellow onions

I like to use a Mandoline slicer to quickly slice the cucumbers into thin slices. I also use it for the onions.

Pickling salt is made specifically for making pickles. I highly recommend you don’t substitute this product.

Apple Cider Vinegar

Pint Sized Canning Jars and Lids

Canning tools

two pint sized jars of pickles sitting side by side

Tips For Making Bread And Butter Pickles

  • To get pickles that look like mine do, make sure to slice them on the . Many recipes indicate 1/4 inch, that is too thick for these particular pickles, 1/16th is the setting I used.
  • Make sure the cucumbers are scrubbed free of any dirt before using
  • The cucumbers do not have to be peeled
  • Don’t skip the chilling process. The cucumbers should be cold and crisp when making the pickles.
  • Be sure to sterilize the jars and lids. Keep them hot until ready to pack the cucumbers.
  • Make sure to use the spatula to release any air bubbles from the jar before sealing.
  • Cover the hot packed jars with a towel to prevent air circulation. Not doing so could result in a cracked jar.
A condiment dish with bread and butter pickles in it

Things You Should Know About Old Time Canning Recipes

Back in the day, my mom NEVER used a canner to make pickles. Like her I didn’t for years. I still don’t when I make my dill pickles, but these Bread and Butter Pickles I do process in the canner for safety purposes.

These particular pickles are hot packed, in hot sterile jars. I pack the pickles in the hot jar and then pour the boiling water the jars were sterilized in the canner with the pickle jars. Then, cover with hot water to make sure the jar is covered completely with a good inch or two above the lid.

over head shot of pickles in the jar

More Canning Recipes To Try

Garlic Dill Pickles

Pickled Beets

Homemade Salsa 

Pickled Green Beans

Sweet and Spicy Canned Corn Relish

*If you made this recipe for Bread and Butter Pickles, please give it a star rating*

Bread and Butter Pickles

Shelby Law Ruttan
Sweet and tangy pickles with a mustardy flavor.
0 from 0 votes
Prep Time 20 mins
Total Time 20 mins
Course Canning Recipes
Cuisine American
Servings 5 pints
Calories 48 kcal


  • 15 medium cucumbers
  • 4 large white onions
  • 1 large sweet pepper
  • 1/4 cup pickling salt
  • 2.5 cups vinegar
  • 2 cups sugar
  • 1 tablespoon mustard seed
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cloves


  • Slice the cucumbers and onions on the 1/16th setting on the mandoline.
  • Dice peppers and add to cucumbers with the salt.
  • Let stand for 3 hours, drain the liquid from the cucumber mixture.
  • In a large stockpot over medium high heat, stir together the vinegar, sugar, and spices. Bring to a boil.
  • Add the drained cucumbers to the vinegar solution and heat thoroughly but do not boil.
  • Pack the hot pickles into sterile jars and cover with seal and lid. Process in a canner for 10 minutes.
  • Remove the pickles from the canner and set them in a draft free spot covered with a towel.
  • Allow the jars to cool completely before moving. The jars will pop and seal as they cool down. Store any unsealed pickles in the refrigerator.


Serving: 1gCalories: 48kcalCarbohydrates: 11gProtein: 1gSodium: 14mgFiber: 1gSugar: 10g
Keyword Bread and Butter Pickles, Canning Recipe, Pickle Recipe
Tried this recipe?Let us know how it was!

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.


  1. Judy Almdale March 22, 2021 at 1:59 pm - Reply

    Your recipe calls for a sweet pepper. Is this a red bell pepper, by chance?

    • Shelby Law Ruttan March 23, 2021 at 5:25 am - Reply

      Hi Judy, yes, it can be any sweet bell pepper (green, yellow, red, orange). I used a red bell pepper. Thanks for asking for clarification and I will make sure this is indicated in the recipe! Shelby

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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