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Bread and Butter Pickles
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Vintage Recipe
Bread and Butter Pickles
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This is a true vintage recipe from the Imperial Sugar 125th anniversary cookbook. Bread and Butter Pickles just like grandma used to make.

Prep time
3:30 to 4:00
Bake/Cook time
9 pints
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Bread and Butter Pickles
Extra Fine Granulated Sugar
Prep time :
3:30 to 4:00
Bake/Cook time :
Yield :
9 pints


  • 4 quarts thinly sliced small to medium cucumbers
  • 8 large white onions, thinly sliced
  • 1/2 cup salt
  • 2 quarts crushed or cracked ice
  • 5 cups apple cider vinegar
  • 5 cups Dixie Crystals Extra Fine Granulated Sugar
  • 2 teaspoons mustard seed
  • 1 teaspoon celery seed
  • 1 teaspoon pickling salt
  • 1 1/2 teaspoons turmeric


  1. In a large bowl, mix sliced cucumber and onion. Sprinkle 1/2 cup salt over the top and then top everything with ice. Cover with a lid or plate, put a weight on top and let the mixture sit for 3 1/2 to 4 hours. Drain and rinse well with cold water.
  2. Put onion and cucumbers into a large pot. Add remaining ingredients, stirring often and bring mixture just to a boil. (Don’t let it continue to boil.)
  3. Pack mixture into hot, sterilized jars leaving a 1/2 inch headspace. Remove air bubbles and wipe jar rims. Adjust lids and process for 10 minutes in a boiling water bath with at least one inch of boiling water over the tops of the jars. Let jars cool on counter until room temperature.
  4. After processing and cooling, jars should be stored four to five weeks to develop their strongest bread and butter flavor.


NOTE: 1 to 1½-inch in diameter zucchini or yellow summer squash can be substituted for cucumbers.

Imperial Sugar 125th anniversary cookbook recipe updated by Brandi Evans @BranAppetit!

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