Bread & Butter Pickles

Serves: 5
Total Calories: 725
Yield: 8 jars


4 quarts cucumbers, sliced
3 cups onions, sliced
3 cloves garlic, quartered
1/3 cup salt
ice cubes
5 cups sugar
3 cups white vinegar
3 tablespoons mustard seed
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
8 (1-pint) canning jars and lids, sterilized


In a large bowl, mix first 4 ingredients together; cover with ice cubes. Mix well; let stand for 3 hours. Drain; remove and discard garlic. Combine remaining ingredients; pour over cucumber mixture. Spoon into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 5 to 8 minutes. Set jars on towel to cool; check for seals.

Tip: Creating a fresh herb wreath is easy…bundle together fresh herbs like bay leaves, basil, oregano, sage, tarragon & marjoram and wire onto a straw wreath. Hanging in the kitchen, it’s easy to snip herbs for any recipe.

Nutritional Facts:

Serves: 5
Total Calories: 725
Calories from Fat: 0

This Bread & Butter Pickles recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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