Babetta’s Bread and Butter Pickles

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


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