Deb's Bread and Butter Pickles
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Deb's Bread and Butter Pickles

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droseboom 0

"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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14 d 3 h 30 m servings 116 cals
Serving size has been adjusted!

Original recipe yields 50 servings



  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1122 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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

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 th...

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 ja...

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 ...

These are phenomenal!!!! Made recipe exactly as written and they came out like store bought pickles.....even better!

Delicious! These taste like Mt. Olive bread and butter pickles.

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...

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

Excellent flavor and crunchy just like grandmas thanks for sharing

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