MeMaw’s Bread and Butter Pickles Recipe

Chef Community

Prep Time 30 Min

Cook Time 4 hours

Servings 8

Make Cole Ellis' bread and butter pickels recipe from scratch to add the perfect tang to your burger or sandwhich. They even make for a good, quick and refreshing snack on the side of meat and cheese or just on their own.

Ingredients

15 cups sliced Jackson Classic pickling cucumbers
3 onions, thinly sliced
1/4 cup kosher or sea salt
4 cups ice
2 1/2 cups cider vinegar
2 1/2 cups sugar
3/4 teaspoon turmeric
1/2 teaspoon coriander seed
2 cloves
1 tablespoon mustard seeds

Directions

Combine cucumbers, onions, salt and ice in a large bowl.
Mix well.
Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
Drain thoroughly.
Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
Add drained cucumbers.
Place pot on medium low heat.
Bring almost to a boil, but DO NOT ALLOW TO BOIL.
Remove from heat.
Seal in sterilized jars, 10 minutes in a hot water bath.
Dry them off.

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