Introduction: Bread & Butter Pickles

One of my favorite ways to preserve cucumbers is to make pickles. This recipe can also be found at



3 pounds crisp cucumbers, sliced 1/4-inch thick

1/2 medium onion, thinly sliced

1/4 cup pickling salt

2 cups white vinegar

1/2 cup water

1 cup sugar

2 tbsp mustard seeds

1 tsp celery seeds

1 tsp turmeric

Step 1: Prepare Cucumbers

In a large container, combine the cucumbers, onions, and pickling salt. Place enough cracked ice on top of the cucumber mixture to cover by at least 2 inches. Place a small plate to help weigh down the cucumber mixture and refrigerate 3 to 12 hours.

Step 2: Rinse Cucumber Mixture

Rinse the cucumber mixture.

Step 3: Fill Jars

Fill your sterilized canning jars with the cucumber mixture, leaving about 1/2-inch space from the top of the jars.

Step 4: Boil Vinegar Mixture

Boil the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a saucepan.

Step 5: Pour Vinegar Mixture Into Jars

Pour the vinegar mixture into each jar. Leave ¼ inch head space in each jar and add the lids and rings.

Step 6: Process in a Water Bath

Process a water bath for 10 minutes. Adjust the time for elevation, if needed.