Cathy’s Bread & Butter Pickles

Cathy's Bread and Butter Pickles Recipe


Cathy's Bread & Butter Pickles

Course: Side Dishes
Keyword: Cathy's Bread & Butter Pickles
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  • 6 pounds pickling cucumbers 4- to 5-inches long
  • 2 pounds small onions sliced thin
  • 1/2 cup ½pickling salt
  • 4 1/2 cups apple cider vinegar
  • 3 cups sugar
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon celery seeds
  • 2 teaspoons yellow mustard seeds


  • Gently wash cucumbers and remove blossom ends. Slice cucumbers crosswise ¼ inch thick. In a large bowl, toss cucumbers and onions with salt. Cover with ice cubes from 2 to 3 ice trays. Let stand 3 to 4 hours. Drain vegetables. In a large non-reactive pot, bring remaining ingredients to a boil. Add vegetables and slowly bring contents to a boil. Using a slotted spoon, pack vegetables loosely in sterilized Mason jars (8 pint-size or 4 quart-size jars). Divide liquid evenly among jars, leaving ½ inch headspace. Close jars with sterilized lids and bands. To ensure a good seal, process jars 10 minutes in a boiling-water bath. Lids should pop while cooling to fully seal. Store cooled jars in a cool, dry, dark place at least 3 weeks before eating pickles. Makes about 4 quarts.


Cathy's Bread & Butter Pickles recipe can be found in our Mississippi Hometown Cookbook.  Get your copy today!
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