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Bread & Butter Pickles

WebMD Recipe from

Total Time: 25 mins

Bread & Butter Pickles

Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for sautéed fish fillets.


  • 2 1/2 pounds pickling cucumbers, or other small cucumbers, cut into 1/8- to 1/4-inch-thick slices (about 9 cups)
  • 1 tablespoon pickling spice
  • 1 tablespoon turmeric
  • 3 cups distilled white vinegar, or cider vinegar
  • 3 cups water
  • 1 1/2 cups sugar
  • 1 tablespoon plus 1 teaspoon sea salt


Step 1
Divide cucumber slices among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
Step 2
Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
Step 3
Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.)
Step 4
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

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