Nana Recipe Wednesday! Bread ‘n Butter Pickles

by Sarah on April 27, 2011

Hey there!  Happy Wednesday.  This may be a recycled post, but after tomorrow you’ll see why.  These pickles are going to be making their way into tomorrow’s recipe!  Though I suppose you don’t have to make homemade pickles but I recommend you do.  Enjoy!


Here’s the Singleton family, on summer vacation. The girls look so cute, but what happened to the dudes?  They’re all raggedy.

I’m overrun with cucumbers, so I decided it was time to make some pickles. And why not make some of Nana’s pickles? Nana had a million recipes for pickles. Dill pickles, kosher dills, garlic dills, sweet pickles, half sours. But what I think what we’ll make today are bread and butter pickles.

First, scrub and slice 6 lbs cucumbers.

An assortment of cucumbers.


It really looks like a lot of cucumber.

My janky Ikea scale. It works!


Slice 2 lbs onions and then soak the cucumbers and onions in a solution of salt water and ice. Let soak for 3 hours.

Keeping them crisp.


When the cukes are done soaking, drain them and get the brine going.

Pickle juice ingredients.


To 3 pints white vinegar, add 3 lbs sugar.

The "sweet" of "sweet and sour".


Add celery seed, mustard seed, pickling spice and whole turmeric. I don’t know if you noticed here, but I didn’t have and couldn’t find whole turmeric so I used ground.



Bring the liquid to a boil and let boil for one minute. Add the cucumbers and onions and bring back to a boil–boil for 3 minutes.

All together now.


When done, put pickles in jars and process for 10 minutes.

Great pickles.

I love the yellowish tinge they get from the turmeric. Sweet and tangy pickely goodness!


Nana’s Bread ‘n Butter Pickles

2 lbs onions, sliced

6 lbs cucumbers, scrubbed and sliced

1 cup kosher salt

3 pints white vinegar

3 lbs white sugar

1 Tbsp celery seed

1 Tbsp mustard seed

1/2 can pickling spice (I used 1/2 the larger plastic Schilling bottle–I don’t think they make it in the old cans anymore)

1 Tbsp whole turmeric (I used ground, it was all I could find)


Soak onions and cucumbers in 9 cups cold water with the salt. Add ice and let soak at least 3 hours. Drain.

Bring the vinegar, sugar and spices to a boil and let boil for one minute. Add the cucumbers and onions and bring back to a boil. Boil for 3 minutes.

Add hot pickles to jars, leaving 1 cm headroom. Process for 10 minutes.

Makes 3-4 quarts pickles.

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