Bread and Butter Pickles

  • Yield: 12 cups


Salted ice water
4cups thinly sliced cucumbers
6 white onions, thinly sliced
3 garlic cloves, thinly sliced
1/3cup salt
3cups sugar
1 1/2teaspoons turmeric
1 1/2teaspoons celery seed
2tablespoons dry mustard
3cups white vinegar


  1. Soak cucumbers, onions and garlic for 3 hours in ice water mixed with salt.  In enamel roaster pan, bring remaining ingredients to boil.  After solution boils, place drained cucumbers, onions and garlic in solution and cook for 15 minutes, or until tender.  Transfer pickles to sterilized canning jars and cover with liquid.  Wipe lip of jar clean and seal with sterilzed lids.

Recipe reprinted with permission from Les Passees’ Well Seasoned A Southern Classic (Les Passees, Inc., Memphis, Tenn., 1982).