STREAMING NOW: Famous Food Truck

Classic Bread and Butter Pickles

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe makes 5 pints out of 4 pounds of small pickling cucumbers.”
24hrs 20mins
5 pints

Ingredients Nutrition


  1. In a large bowl, toss cucumbers, onions, and salt.
  2. Transfer mixture to a large colander, alternating layers with crushed ice, finishing with ice on top.
  3. Weight with a heavy plate and chill overnight, up to 24 hours.
  4. Meanwhile, in a large nonreactive saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and ginger; bring to a boil, then reduce heat and simmer, uncovered, 3 minutes.
  5. Remove from heat, cool, cover, and refrigerate until cucumber mixture is ready.
  6. Remove any unmelted ice from cucumbers and transfer to a nonreactive Dutch oven.
  7. Strain liquid through a sieve, lined with cheesecloth, over cucumbers.
  8. Heat cucumbers to a low boil, stirring occasionally; remove from heat.
  9. Spoon cucumbers into sterilized pint sized canning jars.
  10. Pour syrup over cucumbers to cover, leaving 1/2 inch head space.
  11. Wipe jar rims with a damp cloth, put on lids and bands.
  12. Invert jars, until cooled, to seal; store in refrigerator.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a