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MeMaw’s Bread and Butter Pickles

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Prep Time 30 Min

Cook Time 4 hours

Servings 8

Make Cole Ellis' bread and butter pickels 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.



  • 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


  1. Combine cucumbers, onions, salt and ice in a large bowl.
  2. Mix well.
  3. 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).
  4. Drain thoroughly.
  5. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
  6. Add drained cucumbers.
  7. Place pot on medium low heat.
  8. Bring almost to a boil, but DO NOT ALLOW TO BOIL.
  9. Remove from heat.
  10. Seal in sterilized jars, 10 minutes in a hot water bath.
  11. Dry them off.
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