bread and butter pickles – it’s pickling season

My hands smell like onions and vinegar. Not pleasant, I suppose, but to me it smells like home. It’s pickling season in the Hooton household. I’ve been peeling, slicing, chopping, soaking, draining, cooking and bottling vegetables all week. I love it…

Local vegetables are ready to be ‘put up’ and I’m on it!

Bread and Butter Pickles

makes 5 – 500 ml jars

4 quarts small pickling cucumbers

12 small yellow onions

1/2 cup pickling salt

5 cups sugar

5 cups vinegar

3 tablespoons mustard seed

2 teaspoons celery seed

1 1/2 teaspoons turmeric

Clean cucumbers then slice unpeeled 1/8 inch thick

Peel and slice onions

Put vegetables in ice-cold water mixed with 1/2 cup pickling salt for 3 hours.


Place vinegar, sugar and spices in a large heavy bottomed pot.

Add drained vegetables and heat to the boil.

Pack in sterilized jars. Store in a cool dark cupboard.

Thanks for reading

  • Flor Bregel

    Hi Michelle! I’ve been trying to learn how to do this for a long time, thank you for the recipe, hope to try it soon!

  • Tammy

    Morning Michelle, I was wondering why some people prefer to put pickles in jars first then add brine.. I would think the pickles would have less flavor. Thanks

    • hmmm…when they do that the pickles have to sit for several months so that the flavours enhance. Just a different technique.

      Hope that helps!

      • Tammy

        Makes sense. 🙂 Thanks. Have a lovely long weekend.

  • Barb

    Hi Michelle!
    I have been enjoying your blog! Inspired by your great photos, I tried your bread and butter pickle recipe today. Thanks!

    • My pleasure! Let me know how you like the pickles.

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