Bread and Butter Pickles I

Bread and Butter Pickles I

Bread and Butter Pickles I

  • Prep

    15 m

  • Cook

    10 m

  • Ready In

    25 m

“These pickles take two weeks in the refrigerator, but are well worth the wait.”


  • 6 small onions, sliced
  • 1 teaspoon mustard seed
  • 3/4 teaspoon ground turmeric
  • 1 teaspoon celery seed
  • 1 cup white sugar
  • 3 cups distilled white vinegar
  • 1/3 cup coarse salt
  • 6 cucumbers, sliced


  1. In a large pan, combine the onions, mustard seed, turmeric and celery seed.
  2. In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
  3. Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.

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