Mommy's Kitchen - Recipes From my Texas Kitchen: Homemade Bread & Butter Pickles


Thursday, September 7, 2017

Homemade Bread & Butter Pickles

Simple Homemade Bread & Butter Pickles with a sweet-tangy flavor perfect for burgers, sandwiches or straight out of the jar. 

Today I have some delicious pickles to share with you. Growing up, my mothers favorite pickles were Bread & Butter Pickles. I remember sitting side-by-side my mom and sharing pickles and pickled beets together. I guess that's why I love them both so much. 

I don't really care for sweet pickles, sour pickles or dill pickles and the only way I will eat dill pickles is if I make fried pickles (yum). When it comes to pickles, bread and butter pickles are the perfect combination of semi-sweet and crunchy just how I like them.  

Bread and butter pickles are so good and perfect on burgers, hot dogs, in tuna salad sandwiches or straight out of the jar, so we always have a jar on hand in the refrigerator. For me the best bread and butter pickles have the perfect combination of sweet and tangy with a good crunch. And the crunch part is very important!! 

I always thought making pickles was difficult, but it's actually really simple and they taste just like store bought, but better because they're homemade. This week alone, I've canned two batches of pickles and I see a third batch coming pretty soon, because currently my vegetable garden is in cucumber overload.


I'm still amazed that just a small amount of seeds tuned into all those cucumber plants. This was my first year growing cucumbers, so I decided I would let the plants run wild in the raised bed garden, but that was my first mistake. 

I had no idea that using trellis's was so important when growing cucumbers until they started spreading like wild fire. Once the plants started to take off it was like they kept multiplying overnight. It was at that point that I added 3 trellis and then the cucumbers really took off and the plants were so much healthier off the ground.  


All I can say is you live and learn and I will definitely be setting things up differently next year. Other than that I've been blessed with loads of pickling cucumbers, so I'm not going to complain too much.  

I think next week I will can one more batch of bread and butter pickles and then I want to try my hand at a refrigerator vegetable medley mix. Let's get to the recipe and the step-by-step photos. 


Start by gathering all your ingredients together. In a large glass or stainless steel bowl, combine sliced cucumbers, onion and pickling salt. Mix well, cover with cold water and let stand at room temperature for 2 hours. 

Transfer cucumber mixture to a colander placed over a sink, rinse with cool water and drain thoroughly. Prepare-canner, jars, lids and rings. 


In a large stainless steel pot combine, vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Stir in the cucumber mixture and return the mixture to a boil and for about 1 1/2 minutes. 

Remove from heat and pack the cucumbers into hot sterilized jars up to 1/2 inch from the top rim of each jar. 


Ladle hot pickle liquid into each jar to cover vegetables (leaving a 1/2 inch headspace). Remove any air bubbles. Wipe the rim of each jar with a clean wet cloth. 

Center the lids on each jar and screw on a band/ring on each jar to fingertip tight. 


Place jars into prepared hot water canner, ensuring they are completely covered with water. Bring to a boil and process pints for 10 minutes and half pints for 5 minutes (add canner lid). After processing, remove canner lid turn off heat and wait 5 minutes before removing jars. 


Remove jars to a the counter lined with a thick kitchen towel. As the jars cool the lids will pop and seal. When completely cool make sure lids are pressed down in the middle and sealed. If the lids are not sealed then reprocess again. 




Homemade Bread & Butter Pickles 

10 - cups pickling cucumbers, sliced 1/4 inch thick
1 - onion, thinly sliced
1/2 - cup pickling or canning salt
3 - cups white vinegar
1/2 - cup water
2 - cups granulated or cane sugar
2 - tablespoons mustard seed
1 - teaspoon celery seed
1 - teaspoon ground turmeric

In a large glass or stainless steel bowl, combine sliced cucumbers, onion and pickling salt. Mix well, cover with cold water and let stand at room temperature for 2 hours. 

Transfer cucumber mixture to a colander placed over a sink, rinse with cool water and drain thoroughly. Prepare-canner, jars, lids and rings. 

In a large stainless steel pot combine, vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil over medium-high heat, stirring to dissolve the sugar. 

Stir in the cucumber mixture and return the mixture to a boil and for about 1 1/2 minutes. Remove from heat and pack the cucumbers into hot sterilized jars up to 1/2 inch from the top rim of each jar. 

Ladle hot pickle liquid into each jar to cover vegetables (leaving a 1/2 inch headspace). Remove any air bubbles. Wipe the rim of each jar with a clean wet cloth. 

Center the lids on each jar and screw on a band/ring on each jar to fingertip tight. 

Place jars into prepared hot water canner, ensuring they are completely covered with water. Bring to a boil and process pints for 10 minutes and half pints for 5 minutes (add canner lid). 

Remove canner lid turn off heat and wait 5 minutes before removing jars. Remove jars to a the counter lined with a thick kitchen towel. 

As the jars cool the lids will pop and seal. When completely cool make sure lids are pressed down in the middle and sealed. 

Pickles are ready to eat about one week after canning if you can wait that long. Store jars in a your pantry for up to 12 months. 

recipe yields: 5 pint size jars 
adapted from: Ball Complete Book of Home Preserving



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9 comments:

Colleen said... #

Oh, I have made these and they are Delicious.
Such an easy recipe.

Amanda said... #

I have always wondered about how to make pickles. This looks like such a great and easy option that anyone can do. I bet they are delicious too! I will have to try this soon.

Melanie @ bear rabbit bear said... #

I absolutely love cucumbers but completely dislike pickles! However, my husband is the exact opposite. He loves pickles. I will have to make these for him.

Censie Sawyer said... #

Great idea for this time of the year. My husband loves these kinds of pickles, it is the only kind he will eat. I think he would love if I made these. Might have to give it a try!

Sapphire Kharyzma said... #

This sounds like an awesome idea. I wonder if this process would work for other ingredients such as fruits and other veggies, as I'm not truly a pickle fan. You made this look so cool.

Lena B said... #

These look so delicious! It brings such great childhood memories of picking the cucumbers from the wine in my grandma's garden. Those made the best pickles for sure. I live in the city now but I want to at least try to make these

Jocelyn @ Hip Mama's Place said... #

I had no idea it was that easy to make pickles! I love how much cucumber you have at home. I've never tried planting cucumber before. I like that sweet and tangy combination as well, and pickles aren't pickles if they're not crunchy at all! Thanks for the step by step, I really appreciate it.

Aileen Adalid said... #

Oh my goodness, this is a combination that I would love! I LOVE pickles on just about anything haha and to whip up fresh homemade bread would be nice too. Thank you so much for this! I'll try my hands on it :D

Billy said... #

Is the thickness of your bread and butter pickle usually just preference? Is there any way to get them thinner than 1/4th of an inch easily? Using a mandoline slicer would work right? Thanks for sharing your recipe! Can't wait to try it at home.