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Bread and Butter Pickles Recipe


My favorite pickles are bread and butter cucumber pickles. They just have such a great flavor and I love to eat them straight from the jar.

The unique flavor is largely due to the inclusion of turmeric in the pickling liquid.

Note: Turmeric LOVES to stain anything it comes in contact with. I'd recommend using an older pot and spoon to heat the pickling liquid. Even if you wash them right afterwards they will probably still pick up a yellow tint.

Bread and Butter Pickles Recipe

Bread and butter pickles

Bread and Butter Pickles Ingredients

2 cups water
2 cups cider vinegar
3 cups sugar
1 teaspoon kosher salt
2 teaspoons mustard seeds
1 teaspoon coriander
1/2 teaspoon celery seed
3/4 teaspoon turmeric
1 sweet onion, thinly sliced
4 medium cucumbers, sliced 1/4" thick

Bread and Butter Pickles Instructions

Clean your jars well.

Combine all the ingredients except for the cucumbers and onions in a pot and bring to a boil.

Fill jars with the cucumbers and onions then spoon or pour the liquid into your jars, leaving 1/2 inch at the top and making sure the cucumbers are completely submerged. Some people prefer to strain out the spices, other people like to leave them in the jars.

Be sure to remove all air from the jars. Tapping the side of the jars can help, as can using chopsticks or other long, thin objects to release and air bubbles.

Wipe the tops of the jars and apply the lids and rings.

Once the jars are cool place them in the refrigerator, they will last for up to 6 weeks.

The pickled cucumbers are ready for eating right away but the flavor will continue to develop the longer they are in the liquid.

Photo Credit: chispita_666


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