Bread ‘N’ Butter Pickles



  • 4 quarts sliced medium cucumbers
  • 8 medium white onions, sliced
  • 1/3 pickling salt
  • 3 cloves garlic, halved
  • cracked ice
  • 5 cups sugar
  • 3 cups cider vinegar
  • 2 tablespoons mustard seed
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons celery seed


In large bowl combine cucumbers, onions, salt, and garlic. Stir in large amount of cracked ice. Let stand 3 hours; drain well. Remove garlic. In large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Add drained mixture. Bring to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving 1/2-inch headspace. Adjust lids. Process 10 minutes. Makes 8 pints.
Horseradish Pickles: Prepare as above, except add 1/2 cup prepared horseradish to the sugar mixture.