Deb's Bread and Butter Pickles

Name: Deb's Bread and Butter Pickles
Prep time: 10 min
Cook time: 80 min
Total time: 20370 min
Yield: 50
Ingredients: 2 quarts water; 0.5 cup salt; 20 cucumbers, cut into 1/8-inch slices; ice cubes; 6 cups white sugar; 4 cups water; 4 cups apple cider vinegar; 4 teaspoons ground turmeric; 4 teaspoons mustard seed; 1 teaspoon celery seed

4.9

(70)

62 Reviews

17 Photos

This bread and butter 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.

Submitted by droseboom

Updated on November 25, 2024

Tested by

Allrecipes Test Kitchen

17

Prep Time:

10 mins

Cook Time:

1 hr 20 mins

Additional Time:

14 days 2 hrs

Total Time:

14 days 3 hrs 30 mins

Servings:

50

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Ingredients

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Original recipe (1X) yields 50 servings

2 quarts water
½ cup salt
20 cucumbers, cut into 1/8-inch slices
ice cubes
6 cups white sugar
4 cups water
4 cups apple cider vinegar
4 teaspoons ground turmeric
4 teaspoons mustard seed
1 teaspoon celery seed

Directions

Stir 2 quarts of water and salt in a large pot until salt dissolves. Submerge cucumbers in water. Add ice to water to keep cold. Let cucumbers soak for 2 hours.
Drain salt water; rinse and drain cucumber slices twice.
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 cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack cucumbers into 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.
Let cucumbers pickle for 2 weeks before eating, shaking each jar once daily.

Tips

These pickles don't need to be refrigerated until you open a jar.

Editor's Note:

The nutrition data for this recipe includes the full amount of salt water. The actual amount of salt consumed will vary.

151 home cooks made it!

Nutrition Facts (per serving)

116	Calories
0g	Fat
29g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 50
Calories 116
% Daily Value *
Total Fat 0g	0%
Saturated Fat 0g	1%
Sodium 6mg	0%
Total Carbohydrate 29g	10%
Dietary Fiber 1g	2%
Total Sugars 26g
Protein 1g	2%
Vitamin C 3mg	4%
Calcium 24mg	2%
Iron 1mg	3%
Potassium 188mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.