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Test Kitchen Approved

Bread & Butter Pickles

Bread & Butter Pickles

Bread & Butter Pickles

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


4 pints

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.


Cucumbers & pickling juice:

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

3 3/4 cups apple cider vinegar

3 cups granulated sugar

Seasoning options:


Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Pickling Spice

    Our Pickling Spice blend includes classic pickling spice ingredients like peppercorns, mustard seeds, dill, coriander, chiles, and cracked bay leav...

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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 stalks, ...

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  • Ground Turmeric Powder

    Ground Turmeric powder is made from a root in the ginger family and is used to add both color and flavor to most dishes when cooking. Turmeric pow...

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  • Yellow Mustard Seeds

    Use our Yellow Mustard Seeds to create your own homemade yellow mustard, or add whole mustard seeds to your pickling blends or shrimp & crap b...

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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".)