Classic Crisp Bread and Butter Pickles

Classic Crisp Bread and Butter Pickles

3 Reviews 2 Pics
Recipe by  Ball® Canning & Recipes

“Classic 'bread and butter' pickles are perfect with lunches, picnics and barbecues.”

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Adjust Servings

Original recipe yields 7 pints


  1. Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
  2. Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
  3. Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
  4. Process 10 minutes in a boiling-water canner, adjusting for altitude.

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Reviews (3)

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I used this recipe as I lost mine. I deleted the ginger, and used 3 cups of sugar for a double recipe. I also deleted the pickle crisp as I like these pickles a little soft. Some times that stuff makes the pickles rubbery. I will use this recipe again with the adjustments.



I have made this recipe for years I love it!



great recipe...came out perfect...I cut back on the onions,adding the difference in red and yellow sweet peppers....added a tsp of red pepper flakes to the vinegar mix

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Amount Per Serving (28 total)

  • Calories
  • 84 cal
  • 4%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 20.2 g
  • 7%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1980 mg
  • 79%

Based on a 2,000 calorie diet



previous recipe:

Summer Strawberry Jam


next recipe:

Gram Miller's Bread and Butter Pickles