Deb's Bread and Butter Pickles Recipe - Allrecipes.com
Deb's Bread and Butter Pickles Recipe
  • READY IN 14+ days

Deb's Bread and Butter Pickles

Recipe by  

"This pickle recipe was handed down to me. I have been making these for at least 20 years from cucumbers my Dad grows in his garden. I give them to friends and family and have trouble keeping up with the orders. The recipe is the star here as these are the best bread and butter pickles I've ever found. These don't need to be refrigerated until you open a jar."

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Ingredients Edit and Save

Original recipe makes 50 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 20 mins
  • READY IN

    14 days 3 hrs 30 mins

Directions

  1. Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.
  2. Drain salt water from pot. Rinse and drain cucumber slices twice.
  3. Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
  4. Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.
Kitchen-Friendly View

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the salt water. The actual amount of salt consumed will vary.
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Reviews More Reviews

Aug 27, 2012

This is a very good recipe! I make it just like you make it and sometimes I add some zing by putting one sliced with seeds habanero in each jar. This is so simple and easy. I can't believe this is the first review. Thank you for the recipe.

 
Jul 07, 2013

These are really delicious! Best pickles I've have ever had! They are like a sweet treat. I used 20 good sized pickling cucumbers which made 12 pints (could have done 11 pints). I sealed the jars for 10 min.in a canner for longer shelf life, but I don't think these will sit on the shelf long!

 
Aug 09, 2013

I have just recently started canning and making pickles. This recipe is easy to understand and follow and the end result was perfection. I agree A+ recipe. My go to for pickles from now on. And with the amount of cucumbers I got out of my garden I am going to be giving these pickles proudly as Christmas gifts. Thank you for sharing.

 
Jul 23, 2014

Are these refrigerator pickles or do they need a hot bath?

 
Aug 04, 2014

Being new to canning I found this to be one of the easiest recipes ever. They have wonderful flavor and it also allows variety in adding cauliflower or peppers to give it a little extra. I'm so pleased with the way they look!

 
Nov 18, 2013

I just tried my first batch & they were well worth the 3 week waiting period. Best B & B pickles I have had since my grandfather passed away. Thank you for sharing!

 
Aug 06, 2013

Great recipe. Very easy and great tasteing. I added 2 sliced onions and soaked them with the cucumbers. A+ THANKS pcush

 
Jul 28, 2014

This was a great and simple recipe! My husband opened a jar after just a couple of days and ate the whole jar!

 

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Nutrition

  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 1122 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

droseboom
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