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  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles

Bread And Butter Pickles

Food | September 12, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.00 out of 5)
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Ready to try your hand at canning? Because these BREAD AND BUTTER PICKLES are the best, hands down!

It’s easy to appreciate why these BREAD AND BUTTER PICKLES always receives great praise, they’re incredible! Of course, you can serve them with luncheon sammies or, enjoy them on a buttered piece of bread. This recipe is stellar, right? RIGHT!

I was lucky enough to grow up in a home where canned vegetables were often served as an accompaniment with meals. Pickled peppers were enjoyed with a tender GRILLED BEEF TENDERLOIN or ROASTED CHICKEN DINNER. A robust ANTIPASTO was heaped onto crackers or toast as a tasty treat before our meal. Yet pickles, these BREAD AND BUTTER PICKLES, in particular, were the perennial go-to. Love how they seemed to always go with everything. Still do!

Whether served alongside sandwiches or presented as a flavour compliment to a hearty main, BREAD AND BUTTER PICKLES are the favoured condiment that leads the pack.

Here’s what to expect and consider when preparing them:

CANNING – The process of canning vegetables is a rewarding endeavour. Head HERE to read our post about canning. You can also go HERE and HERE to learn from the folks who produce the jars we love to use.

CUCUMBERS – Every great pickle recipe begins with great cucumbers, and for this recipe, we suggest using Kirby’s. Kirby cucumbers are mild in flavour but earn top marks for their crunchiness. They have bumpy skins and rarely exceed six inches in length when picked at their peak. It’s essential that your cucumbers are well washed before you begin the recipe.

SLICING – You’ll notice in the video attached to this recipe that I started out slicing the cucumbers by hand. Then, my Type A personality kicked in, and I pulled out my vegetable mandoline to continue cutting the cukes so that they were all the same thickness. Want to get fancy? Try the recipe using a crinkled blade. You’ll see the results in our photos.

VINEGAR – Although you can use white vinegar in this recipe, we opted for pickling vinegar since it contains a higher percentage of acetic acid, which is essential for shelf-stable canning.

SPICES – I’ve played around with different spice combinations for this recipe and I think I’ve finally nailed it. You’ll be able to taste the varied flavour profile these spices all help create.

Making this recipe is a bit of work, but the reward for your efforts will be jars filled with memorable tasty goodness. Once done, then what? Enjoy our BREAD AND BUTTER PICKLES alongside our GRILLED PANINI SANDWICH, OVEN-BAKED HAM or as a compliment to our ROAST PORK SHOULDER.

If you enjoyed this post, why not check out some of our other home canning recipes like NANCY’S APRICOT JAM and our very popular LATE-SEASON STRAWBERRY JAM!

BREAD AND BUTTER PICKLES are a jar of the season’s best taste sensation!


11 Responses to “Bread And Butter Pickles”

  1. […] CANNING – The process of canning vegetables is always a rewarding endeavour. We suggest you head HERE to read our post about canning. You can also click HERE to watch the video of us making another fabulous recipe, our BREAD & BUTTER PICKLES. […]

  2. […] boards for future reference. We think it best categorized along with our other canning recipes: BREAD & BUTTER PICKLES, NANCY’S APRICOT JAM, GARLIC DILL PICKLES and our now famous GOOSEBERRY […]

  3. […] knew you’d be so keen to make our BREAD & BUTTER PICKLES? Oh, and if only I had a loonie for every time someone said: “We made and LOVED your family […]

  4. Mayra Marchi MacDonald says:

    I have made this twice so far and I absolutelly love it. Your tips and description of the recipe, plus the recipe itself. AMAZING! I just can’t figure out how to save/find the recipe. Thank you so much for posting!

    • Nik Manojlovich says:

      Thanks for writing in, Mayra! Thanks too for making these pickles – I know, right? I eat ’em on everything!!! Happy you love them as much as we do!!! XP

  5. Timothy M Trotter says:

    Can you eat the bread and butter pickles right away or is it best to wait 6 weeks?

  6. Timothy M Trotter says:

    thanks Nik

  7. Cat says:

    Hi, I made your bread & butter pickles and they are amazing! Thanks so much for the recipe 🙂

  8. […] CHEESE SANDWICH, we suggest presenting it with the usual suspect, ketchup. It also welcomes our BREAD AND BUTTER PICKLES and our GARLIC DILL PICKLES too. Grilled cheese with ketchup and a side of pickles? Sounds like a […]

  9. […] a rich Dijon mustard and an extra hot prepared horseradish. If you have a jar of our famous bread and butter pickles at the ready, now’s the perfect time to crack it open […]


Ingredients & Amounts

  • 6 pounds of Kirby cucumbers, washed and sliced
  • 2 white onions, quartered and sliced
  • 1/3 of a cup of pickling salt
  • 12 cups of ice
  • For the pickling liquid:
  • 3 cups of pickling vinegar
  • 4 cups of granulated sugar
  • 2 tablespoons of mustard seeds
  • 1 tablespoon of celery seeds
  • 1 teaspoon of black peppercorns
  • 2 teaspoons of coriander seeds
  • ½ a teaspoon of ground cloves
  • teaspoons of turmeric
  • 1 tablespoon of water


  1. Place sliced cucumbers and onions into a large stainless steel bowl. Sprinkle with pickling salt, toss and cover with ice. Refrigerate overnight.
  2. The next day, remove any unmelted ice, then rinse cucumbers in cold water. Repeat process two more times. Strain and reserve
  3. Combine ground cloves and turmeric in a small bowl with 1 tablespoon of water and stir to form a paste. Place the remaining ingredients for the pickling liquid in a medium-sized, thick-bottomed pot and stir in the clove and turmeric paste. Transfer to stovetop and bring to a boil. Add pickles and onions and bring to a boil, for one minute before removing from heat.
  4. Carefully ladle into half-litre canning jars and follow canning guidelines to seal properly. Here are mine for reference:
  5. Submerge jars, funnel and ladle in a large pot of boiling water for at least 10 minutes.
  6. Place jar lids and rings into a medium-sized bowl and cover with boiling water. Let sit for 10 minutes. Dip tongs in boiling water for a few moments before using them to carefully remove sterilized jars from hot water.
  7. Place jars onto a clean work surface. Place sterilized funnel on top of the first jar and scoop pickles in using the sterilized ladle. Push pickles down into jar using a sterilized brochette to eliminate air bubbles. Leave ¼-inch of space at the top. Wipe with a wet paper towel to remove any ingredients from the rim of the jar. Tap jars gently on work surface to remove air bubbles.
  8. Place sterilized lid on top using magnet wand or tongs. Place ring on top and turn just until finger tight. Repeat process until all jars are filled.
  9. Transfer filled jars to boiling water and process for 10 minutes. Carefully remove jars from pot, place onto work surface and leave undisturbed for 24 hours. Wipe jars clean and store in a cool, dark and dry place, or gift to someone special.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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