You are here: Home » Recipes » Bread and Butter Pickles Bread and Butter Pickles Recipe by Favorite Recipes Press Yield 12 cups Preserve an old-time favorite with this pickle recipe that's perfect for gift-giving. PrintEmail Ingredients Salted ice water4 cups thinly sliced cucumbers6 white onions, thinly sliced3 garlic cloves, thinly sliced1/3 cup salt3 cups sugar1 1/2 teaspoons turmeric1 1/2 teaspoons celery seed2 tablespoons dry mustard3 cups white vinegar Instructions 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).