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SSJ's Best Bread and Butter Pickles.

Servings: 6 Pints


  • 6 Pint, 12 Half-pint mason Jars, or a mixture thereof, sterilized and warm, with clean rims, and new lids
  • Canning Equipment: Large Canning Pot, Metal Rack, Tongs, Funnel, Ladle, Large stock pot for making the pickling liquid and warming the vegetables.


  • 8 heaping cups sliced pickling cucumbers
  • 1 very large white or sweet yellow onion sliced
  • 1/3 cup pickling salt
  • 4-6 cups of ice
  • 4 cloves garlic smashed
  • 4 cups sugar
  • 3ΒΌ cups cider vinegar
  • 2 tbs mustard seed
  • 2 tbs turmeric
  • 2 tsp celery seed
  • 1-2 tsp peppercorns [optional]
  • 1+ tsp spices of your choice [optional] [I've used cinnamon, allspice, and cloves. The batch depicted above did not include these options.]


  • In a large bowl, combine the cucumbers, onions, pickling salt, and garlic. [I often use a metal bowl so it retain the chill.]
  • Cover with several cups of ice cubes.
  • Refrigerate for 3 hours. [I often just set the bowl of pickles on the counter, as I never have room in the fridge!]
  • Make sure your mason jars are sterilized. Warm the jars and the lids. And start bringing your large canning pot of water to a boil.
  • Rinse the vegetables very slightly and drain.
  • In a large stock pot, combine the sugar, vinegar, and spices.
  • Bring this mixture to a boil, ensuring the sugar is dissolved.
  • Add the cucumber mixture to the liquid and return to boiling.
  • Reduce the heat and simmer low for 5 minutes.
  • Use a slotted spoon to transfer the cucumber and onions equally between your hot, sterilized mason jars.
  • Spoon the pickling liquid the jars, leaving a 1/2-inch headspace. Wipe the jar rims, apply the lids with some firm pressure, and secure the rings without making them lock-tight.
  • Process in a boiling water canning bath for 10 minutes.
  • Allow cans to cool completely.
  • Properly sealed cans will rest on the shelf for at least 2 years. Once opened, refrigerate and enjoy pickles within 6 weeks.