Bread and Butter Pickles
Prep time
Total time
Recipe type: Pickles
  • 2 pounds of small cucumbers
  • 1 large white onion
  • ⅓ cup pickling salt
  • About 4 cups ice cubes
  • Brine
  • 1 cup sugar
  • 1 cup white vinegar
  • ½ cup cider vinegar
  • 3 – 4 tablespoons pickling spice
  • 3 cloves garlic, minced
  1. Slice the cucumbers in uniform medium slices. I use a mandolin slicer for this, because it is faster and an easier way to get the slices even.
  2. Slice the onion in thin slices, on the mandolin, or by hand.
  3. Put the cucumber and onion slices in a bowl that is roomy enough for easy mixing.
  4. Sprinkle the salt over the vegetables, and toss together, lightly. Arrange ice cubes over the mixture. It should sit for at about 3 hours, but a little longer won’t hurt anything.
  5. Combine all of the brine ingredients in a 5 quart wide pan – you are going to mix all of the pickles in here, so you want a nice big pan.
  6. Have pan over medium heat, and stirring occasionally, bring to a boil. Turn off heat, cover pan, and leave to steep until it’s time to take the cucumbers out of the salt and ice mixture.
  7. After 3 hours, turn the heat back on under the brine, and bring to a simmer.
  8. Strain the cucumbers, and allow to sit in a strainer or colander for a few minutes. Rinsing is not necessary.
  9. Once the brine is at a boil, add the strained cucumbers to the pan, and stir, as the entire mixtures come back up to a light simmer. Immediately remove from the heat.
  10. Place mixture back in the large bowl, cover and set in the refrigerator for at least a few hours.pickles_in_bowl
  11. I usually leave it overnight, and jar the pickles up the next morning. They are perfect after only about 24 hours.
  12. These will keep for months in the refrigerator, so long as the pickles are under the brine. Obviously, if they look or smell bad, then discard them, but they will likely keep a long time. Makes about 3-4 pints.
Recipe by The Creekside Cook at