Old Fashioned Bread and Butter Pickles Canning Recipe

2 quarts
24 min

This bread and butter pickles recipe is made from scratch. It's an old fashioned recipe that has been passed down in my family for three generations.

Bread and butter pickles are a type of sweet pickle. They have herbs and spices in them and sugar in addition to the vinegar, which gives them a delicious flavor.

These pickles do need to soak in salt water for three hours before you make the brine and put them in a jar, so plan to start them in the morning. Use pickling salt for best results because table salt can turn the pickles dark.

Once you process the pickles, they are shelf stable for up to 18 months. They will last in the fridge for up to 2 months after they are opened. I make them in pint jars so we can use the entire jar before it goes bad.

Old Fashioned Bread and Butter Pickles Canning Recipe
Recipe details
  • 2  quarts
  • Prep time: 4 Minutes Cook time: 20 Minutes Total time: 24 min
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  • 16 cups thin sliced pickling cucumbers
  • 8 small white onions, sliced thin
  • 2 green peppers, cut into 1/2 inch pieces
  • 2 red peppers
  • 1/2 cup picking salt
  • 4 cups of ice
  • 5 cups sugar
  • 1 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cloves
  • 2 teaspoons mustard seed
  • 5 cups white vinegar

Wash and sterilize your jars. Place them in the water and into the water bath to keep them warm. Wash the cucumbers and cut into very thin slices. Cut the onions into small strips and cut the peppers into small pieces.
Combine 4 cups of water and 1/2 cup pickling salt. Pack the ice around the cut cucumbers, onions, and green peppers. Let soak for three hours. Stir every half hour.
After three hours, drain the vegetables in a colander. Rinse well. Rinse the veggies over and over until all of the salt is gone.
Once the vegetables are completely rinse from the salt, you can start to make the brine. To do this, bring 5 cups of sugar, 5 cups of white vinegar, ground turmeric, ground cloves, and mustard seed to a boil over medium heat. Let boil for 5 minutes.
While the brine is heating up and boiling, empty the water from the jars into the canner and place empty jars on the counter. The fill with sliced cucumbers and the cut vegetables. The cucumbers will shrink as you process the bread and butter pickles , so really pack them in tight.
Pour the brine over the sliced cucumbers in the jars. Leave a 1/2 inch head space.
Pour the brine over the pickles leaving 1/2 inch head space. Give the pickles a water bath in boiling water for 10 minutes for pints and 15 minutes for quarts. Then turn off the heat and remove the lid from the canner. Let sit for 5 minutes before using a jar lifter to carefully remove the jars and set them down to cool off completely.
  • These these old fashioned bread and butter pickles sit for a month before enjoying.  One recipe makes 2 quarts of bread and butter pickles.
Cari @ Homesteading in Ohio
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