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Grandma’s Famous Bread and Butter Pickles

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Course Side Dishes


  • 6 pounds cucumbers washed, sliced
  • 2 pounds onions peeled, sliced
  • 1/2 cup canning salt (make sure it’s called “canning salt” table salt won’t do)
  • 4 1/2 cups sugar
  • 2 tablespoons mustard seed
  • 2 tablespoons celery seed
  • 1 tablespoon turmeric
  • 1 quart apple cider vinegar
  • 1 teaspoon peppercorns
  • 1 teaspoon ginger


  • In a large bowl or container place sliced onion and cucumbers, sprinkle with canning salt, cover with ice.
  • Refrigerate for three hours.
  • In a large pot, bring to a boil, the sugar, mustard seed, celery, turmeric vinegar, peppercorns, and ginger.
  • Sugar should be dissolved and boiling.
  • Then drain the pickles and onions well.
  • Add to the boiling mixture.
  • Immediately fill pint and quart jars with cucumbers, onion, and juice mixture.
  • Leave 1/2 inch headspace for expansion (follow instructions with your canner).
  • Process for 30 minutes keeping the temperature at 180 degrees Fahrenheit.


A few more tips:
  • Always label and date your jars so you know when you made them.
  • Store pickles in a cool dark place
  • Follow your canner instructions to a T
  • Always check your seals
Tried this recipe?Let us know how it was!