Babetta’s Bread and Butter Pickles

  • Yield

Unlike many other pickles, these maintain a delightful crunch that adds to any use.

Chef Bart Pickens, from New Orleans, created these exceptionally simple pickles and named them for their inspiration, his mother Babetta.


6 pounds cucumbers, sliced 1/4-inch thick (do not use waxed cucumbers)
4 medium onions, thinly sliced
2/3 cup salt
3 1/2 cups sugar
5 1/2 cups white vinegar
1 tablespoon celery seed
1 teaspoon turmeric


  1. Place cucumbers and onions in a container, add salt and top with cold water until covered. Refrigerate 24 hours.
  2. 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.



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