Although I didn’t grow my usual abundance of cucumbers and go through the process of canning pickles this year, I do want to share with you my Bread and Butter Pickle recipe. Just a couple of years ago my younger granddaughter fell in love with her Nonny’s pickles made from freshly picked cucumbers. She went so far as to say I should make another batch or two so she could sell them!

I originally got the recipe from my across-the-street neighbor Ava and then a few years later I clipped a similar one from my local Courier-Journal newspaper in Louisville, Kentucky. I’ve made the directions more descriptive so your pickles will turn out just as good as mine!

Before we start the recipe, maybe you’re wondering why these pickles are called “Bread and Butter Pickles.” According to some research I did online, they were indeed used as a sandwich filler between slices of bread spread with butter because canned jars of pickles were a pantry staple during our country’s period of the Great Depression.

Recipe for Bread and Butter Pickles

Ingredients

• 4 quarts sliced cucumbers
• 6 medium white onions, peeled and sliced
• 10 cups ice cubes
• 1/3 cup salt
• 5 cups sugar
• 1 ½ teaspoons turmeric
• 1 ½ teaspoons celery seeds
• 2 tablespoons mustard seeds
• 3 cups apple cider vinegar

Preparation

In a 4-quart or larger stainless steel or enameled pot, lightly mix the cucumbers and onions with the salt and ½ of the ice, being careful not to break up the cucumbers. Put the rest of the ice on top. Weight down the top with a plate. Let the ingredients in the pot stand for 3 hours.

Drain the cucumbers and onions in a colander, lightly squeezing out the excess moisture.

In a 4-quart or larger stainless steel or enameled pot, combine the vinegar, sugar, and spices. Add the drained cucumbers and onions.

Heat, stirring lightly, until the mixture begins to boil, and the cucumbers begin to turn yellow.

Place the hot mixture in hot sterilized canning jars. Top with hot, sterilized seals and rings. Tighten rings moderately. Process jars for five minutes in a boiling water bath.

Carefully remove the hot jars from the canner. Set jars aside to cool and seal. After the jars cool, you may need to retighten the rings.

Pickles may be stored on the shelf until opened. After opening, store in the refrigerator.

This recipe makes 5 quarts or 10 pints.

Hope you enjoy them as much as my Granddaughter Allison! 😀

Bread & Butter Pickles — Good Recipes from Nonny’s Kitchen
Connie Carlisle Polley, 2023
ConnieCarlislePolley.com
NonnyDay.com