Deb's Bread and Butter Pickles

Deb's Bread and Butter Pickles

11 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h 20 m
  • Ready In

    14 d 3 h 30 m
droseboom
Recipe by  droseboom

“This pickle recipe was handed down to me. I have been making these for at least 20 years from cucumbers my Dad grows in his garden. I give them to friends and family and have trouble keeping up with the orders. The recipe is the star here as these are the best bread and butter pickles I've ever found. These don't need to be refrigerated until you open a jar.”

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Ingredients

Adjust Servings

Original recipe yields 50 servings

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Directions

  1. Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.
  2. Drain salt water from pot. Rinse and drain cucumber slices twice.
  3. Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
  4. Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.

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Reviews (11)

Rate This Recipe
feldster
13

feldster

This is a very good recipe! I make it just like you make it and sometimes I add some zing by putting one sliced with seeds habanero in each jar. This is so simple and easy. I can't believe this is the first review. Thank you for the recipe.

mamadub
7

mamadub

These are really delicious! Best pickles I've have ever had! They are like a sweet treat. I used 20 good sized pickling cucumbers which made 12 pints (could have done 11 pints). I sealed the jars for 10 min.in a canner for longer shelf life, but I don't think these will sit on the shelf long!

Joey Joan
3

Joey Joan

I have just recently started canning and making pickles. This recipe is easy to understand and follow and the end result was perfection. I agree A+ recipe. My go to for pickles from now on. And with the amount of cucumbers I got out of my garden I am going to be giving these pickles proudly as Christmas gifts. Thank you for sharing.

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Nutrition

Amount Per Serving (50 total)

  • Calories
  • 116 cal
  • 6%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 28.5 g
  • 9%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1122 mg
  • 45%

Based on a 2,000 calorie diet

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