Shakin & Bakin Foodie Blog

About 15 years ago I was able to get this great recipe from an Amish lady that my grandmother knew. Ever since that time, it is the recipe that I use when I make homemade bread & butter pickles and can them for future use. I love home canning and it is something I look forward to doing every summer.

** Note: I used dark purple glass mason jars from Ball to can my pickles so hence...they look super dark in that photo. Trust me, they are NOT that dark nor in dark liquid as the photo shows. It's just because I canned them in colored glass mason jars.

Bread and Butter Pickles Recipe for Home Canning

1 gallon of cucumbers
8 small onions
1 1/2 cups salt

Wash, but do not peel cucumbers. Slice 1/4" thick. Mix cucumbers and onions with salt. Put large piece of ice in center of large pan with cucumbers. Cover and weigh down so as to keep cucumbers below water as ice melts. After 3 hours, drain.

Syrup:

5 cups granulated sugar
1 1/2 teaspoons tumeric
1/2 teaspoon ground cloves
1 teaspoon celery seed
1 tablespoon mustard seed
5 cups cider vinegar

Boil the syrup good, pour it over the cucumbers and stir with a wooden spoon. Heat all of this until it comes to a full rolling boil. Spoon the mixture into sterilized clean mason jars and seal. Process in your water bath canner according to instructions for your canner. I usually do mine for 10 minutes.