Bread and Butter Pickles Recipe

Recipe by: Paula Deen
Ingredients: serve 8
6 pounds pickling cucumbers, cut into ¼ inch thick slices
2 pounds sweet onions, sliced
1/3 cup pickling salt
2 quarts ice
4 cups sugar
2 cups apple cider vinegar
2 cups distilled white vinegar
2 ½ tablespoons mustard seeds
2 tablespoons celery seeds
1 tablespoon turmeric
1 tablespoon black peppercorns
1 teaspoon ball pickle crisp divided


  • In a large bowl, combine cucumbers, onions, and pickling salt, tossing to combine. Cover cucumber mixture with ice, and chill 4 hours. Drain and rinse well; set aside.
  • Prepare 8 pint jars, lids and bands according to manufacturer’s instrctions prepare boiling water bath canner. 
  • In a large nonreactive(enameled or stainless steel) dutch oven, combine sugar and next 6 ingriedients. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium, and simmer for 5 minutes.
  • Add cucumber mixtur e to vinegar mixture; return to a boil over medium high heat. Remove from heat.
  • Ladle cucumber mixture into jars, filling half full. Stir 1/8 teaspoon pickele crisp into each jar. Continue filling jars, leaving ½ inch headspace. Remove any air bubbles, adjuct headspace if necessary, and wipe jar rims. Immediately cover with lids, and screw on bands to fingertiptightness.
  • Process in boiling water bath canner according to manufacturer’s instruction for 10minutes. Remove canned lid; let jars stand in canner for 5 minutes. Place jars on a clean towel on counter to cool, undisturbed, for 24 hours, and check seals, let stand in a cool, dark place for 2 to 3 weeks before opening.

Note: pickling salt can be found with canning supplies or in the spice aisle. Not to be confused with or substituted for pickling lime, ball pickle crips is relatively new product that is much easier to use than pickling lime but produces the same crisp results.
Bread and Butter Pickles Recipe

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