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Bread and Butter Pickles

Bread and Butter Pickles
3 votes, 3.00 avg. rating (64% score)
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Yield: Yield: 5 to 6 quarts.

An excellent and simple pickle to make, and only one of the many Kate "puts up" each year.

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  • 6 quarts thinly sliced, well-scrubbed, unpeeled cucumbers
  • 1 quart thinly sliced small onions
  • 1/2 cup pickling salt
  • 3 cups pure cider vinegar
  • 6 cups sugar
  • 1/4 cup mustard seed
  • 2 tablespoons whole cloves
  • 1 tablespoon celery seed
  • 1 teaspoon turmeric (optional)


Combine sliced cucumbers and onions in a large shallow pan. Sprinkle pickling salt over all and mix in with your hands. Cover with ice and let sit for 3 hours or more. Drain. Rinse in cold water. Drain again thoroughly.

Make a brine of vinegar, sugar, and spices and bring to a boil. Add drained vegetables and bring to a boil again for 3 to 4 minutes. Pack in hot sterilized jars and seal immediately.

Updated Wednesday, September 19th, 2007

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