You are here: Home » Recipes » Babetta’s Bread and Butter Pickles Babetta’s Bread and Butter Pickles Recipe by Loveless Cafe, Nashville, Tenn. Yield Unlike many other pickles, these maintain a delightful crunch that adds to any use. PrintEmail Chef Bart Pickens, from New Orleans, created these exceptionally simple pickles and named them for their inspiration, his mother Babetta. Ingredients 6 pounds cucumbers, sliced 1/4-inch thick (do not use waxed cucumbers)4 medium onions, thinly sliced2/3 cup salt Water3 1/2 cups sugar5 1/2 cups white vinegar1 tablespoon celery seed1 teaspoon turmeric Instructions Place cucumbers and onions in a container, add salt and top with cold water until covered. Refrigerate 24 hours. Drain liquid (do not rinse). In a large pot, add sugar, vinegar and spices and bring to a boil. Add cucumbers and onions and stir well. Remove from heat. Transfer to glass jars and refrigerate overnight before serving. Pickles will keep in refrigeration for up to 1 month. Recipe by Chef Bart Pickens, Loveless Cafe, Nashville, Tenn.