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Homemade Bread & Butter Pickles | One Step Woman

Homemade Bread & Butter Pickles

One Step Woman | Deanna Schultz
A sweet pickle that can be refrigerated or preserved.
Prep Time 4 hrs
Cook Time 15 mins
Course Side Dish
Servings 12 servings


  • Canning Pot
  • Canning Tools


  • 15 cups cucumbers thinly sliced pickling cucumbers
  • 3 medium white or sweet onions thinly sliced
  • 1/4 cup rock or coarse salt
  • 4 cups ice
  • 2 1/2 cups white vinegar
  • 2 1/2 cups granulated sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon celery seeds
  • 1 tablespoon mustard seeds


  • Thinly slice cucumbers and onion and place in bowl. Add salt and ice. Cover bowl with a plate fit inside the bowl and put a heavy object on top of plate to hold down the pickles while they are soaking. Let set for 2 to 4 hours.
  • While cucumbers are soaking, prepare the syrup. In a large pot, add sugar, vinegar, turmeric, celery seed and mustard seed. Place pot on medium heat. Do not allow mixture to boil. Be careful not to splash sugar mixture on skin. Remove from heat. Let cool.
  • Sterilize your jars. I used 4 large wide mouth quart jars.
    To sterilize your jars, you can use two different methods.
    1) Place all your jars in with lids into a canning pot. Boil for 15 minutes. Remove from heat. Let cool face down on a lint free towel.
    2) Wash jars in soapy water. Dry. Place on cookie sheet right side up at 225 degrees for 15 minutes.
  • Rinse cucumbers thoroughly after soaking. Pack cucumbers and onions in jars. Leave a little room at top.
  • Carefully pour liquid into each jar making sure that the cucumbers and onions are covered.
    Wipe off rim of jars. Top with seal and lid. Do not screw the lid tightly. You will tighten after preserving.
  • Carefully put jars into canning pot. Make sure water covers the tops of the jars.
    Boil the jars for 30 minutes. Turn off heat and using your canning tongs, carefully move to counter top covered with a towel.
    GENTLY tighten the lids. Using a towel or oven mitt, turn the jars on their tops and let set for 30 minutes. This helps to seal the lids.
    After 30 minutes, turn the jars right side up and let cool overnight. You will hear the seals and lids make a popping sound.
    You can refrigerate the pickles if you choose not to preserve. Pickles are ready to enjoy about a week after pickling.
Keyword pickles, canning