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Bread and Butter Pickles

Bread and Butter Pickles

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degree-icon Easy
time-icon 15 Minutes
time-icon 5 Minutes
time-icon 24+ Hours
time-icon 1 Pint Jar
time-icon 6 Slices
diet-icon Vegan
degree-icon Easy
time-icon 15 Minutes
oven-icon 5 Minutes
snow-icon 24+ Hours
plate-icon 1 Pint Jar
dish-icon 6 Slices
diet-icon Vegan

Recipe Box

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Bread and Butter Pickles
  • 1 Dozen Pickling Cucumbers
  • 1 Vidalia (or Sweet) Onion
  • 1 1/3 Cups Sugar
  • 1 1/3 Cups Magical Apple Cider Vinegar
  • 5 TBSP Canning & Pickling Salt
  • 2/3 tsp Ground Turmeric
  • 2/3 tsp Celery Seed
  • 2/3 tsp Mustard Seed

How To

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Bread and Butter Pickles
  • Cut cucumbers into 1/4 inch thick slices.
  • Sterilize jars, lids, and bands for 10 minutes in simmering water.
  • Tightly pack cucumbers and onion slices in the jar, fill completely.
  • In a large saucepan, combine sugar and vinegar. Cook, stirring frequently over low heat until sugar dissolves.
  • Add canning & pickling salt, turmeric, celery seed and mustard seed. Stir until well blended.
  • Pour just enough vinegar mixture into the jar to completely cover the cucumber and onion pieces.
  • Seal jars with lids and bands.
  • Refrigerate at least 24 hours and unto 6 months. Enjoy!