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!
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.
What You Need For Canning Pickles
Medium sized cucumbers
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
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.
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.
More Canning Recipes To Try
Garlic Dill Pickles
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
Sweet and tangy pickles with a mustardy flavor.
- 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