Bea and Bills Bread & Butter Pickles

Bea and Bills Bread & Butter Pickles

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Matt Henchen 0

"These are the pickles that were present at every family event. One taste and memories of Summer and our Grandparents Bill and Beatrice Cooper come flooding back. Enjoy!"
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4-5 h 30 servings
Serving size has been adjusted!

Original recipe yields 30 servings



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  1. 1) Combine the cucumbers, onions, pickling salt, and garlic in a large pot.
  2. 2) Add at least 2 inches of cracked ice to the top of the veggies.
  3. 3) Cover with a lid and refrigerate for 3-12 hours.
  4. 4) Drain and remove the remaining ice then remove the garlic and set aside.
  5. 5) In a large non-reactive sauce pan, combine the mustard, sugar, vinegar, celery seed and turmeric and bring this mixture to a boil stirring frequently.
  6. 6) Add the cucumbers and onions and bring the mixture back to a boil.
  7. 7) Bring the mixture to a simmer and continue cooking for a short time - approx. 5-10 minutes.
  8. 8) Pack your sterilized jars with the cucumber/onion mixture and then top off with some of the juice. Fill to within 1/2 inch of the rim.
  9. 9) Wipe the rims of each jar and put on lids snugly.
  10. 10) Place in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
  11. 11) Allow the pickles to cool on your counter top for a few hours. You should hear the pleasant 'pop' of the cans sealing. If you have a can that does not seal, just stick it in the fridge and eat that jar first.
  12. 12) Eat and enjoy!