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Test Kitchen Approved

Bread & Butter Pickles

Recipe By Meg Calder and Harriett Rhyne, Savory Spice—South End/Charlotte, NC customers

Prep Time

45 Minutes

Cooking Time

15 Minutes

Recipe By Meg Calder and Harriett Rhyne, Savory Spice—South End/Charlotte, NC customers

Whether you serve these for backyard barbecue parties or holiday feast meals, you'll probably want to double the recipe because they will disappear fast.

Recipe Notes

You can prepare cucumbers in a couple of different ways. For small Kirby cucumbers, slice into 1/2-inch rounds. If working with larger cucumbers, halve lengthwise, remove seeds and cut into thin strips to fit the height of your canning jars.

Ingredients

Cucumbers & pickling juice:

5 lbs. Kirby cucumbers* (or young, tender cucumbers)

3.75 cups apple cider vinegar

3 cups sugar

3 Tbsp. Kosher Salt

Seasoning options:


OR




Savory Spice ingredients in this recipe

  • Ground Turmeric Powder (Organically Sourced)

    Savory Spice Shop is one of the few spice vendors that sell turmeric that has been ground fresh in small batches. Turmeric root is a member of the...

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  • Celery Seeds

    The celery that we eat today developed from a wild European plant that grew near the sea. Celery seeds have the taste and smell of celery s...

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  • Yellow Mustard Seeds

    Myrosinase is the enzyme that creates the pungent taste of mustard and is activated by water. Thus, when cooked in oil, the taste of the seeds wil...

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  • Pickling Spice

    If you are a do-it-yourself type of person who likes projects you should definitely try pickling. Pickling can be fun for the family and a great wa...

    View full details

Directions

Place prepared cucumber slices or strips in a gallon-size container and cover with boiling water. Cover the container and leave cucumbers in water overnight. Drain and rinse cucumbers when ready to continue. Sterilize canning jars in boiling water then pack them tightly with the cut, soaked cucumbers, leaving 1/2-inch headspace. Whisk vinegar, sugar and salt in a saucepan and boil for about 5 min., stirring to dissolve. Stir in your choice of seasoning and remove from heat. Carefully pour seasoned pickling juice over cucumbers to cover then secure lid and ring to the jar. Process jars in boiling water for 10 min. so that the lids will seal. You’ll know lids are sealed when they make a “pop” sound as they cool and they should not spring back when pressed on. Let sit at least 24 hours and refrigerate after opening. (Note from recipe creator: Mom usually lets the pickles sit for several weeks before opening them. My husband likes them so well they are lucky to sit for 24 hours before he gets into them. They are just as good when they don't "age".)