59 Reviews of Bread and Butter Pickles

From: Wanda Bonham

On Sep 20, 2004

Mae - I just wanted to thank you for sharing this recipe. My first time making pickles period was 2 weeks ago. I gave them to a few friends and family and I have now made 3 batches in 2 weeks. The taste is better than any store bought pickle and they are soooooo easy to make. I am definitely going to be making more to give as Christmas gifts.

From: John Durant

On Aug 7, 2004

Just opened my first batch of these B&B pickles. I picked this recipe because it seemed to be easy. It was simple and the taste is better than any B&B I have ever had(homemade & store bought).

From: Chef #548458

On Oct 2, 2007

Delicious & easy! My dh normally hates B&B pickles, but loved these! I'm planning on making more today. I used regular cukes (similar in size to each other and with very small seeds) instead of pickling cucumbers. Also used kosher salt instead of pickling salt. Turned out great! Don't forget to cut off 1/16" off the blossom ends since the enzymes can soften pickles and cause them to ferment. Pack with 1/4" headspace.

From: Chabear01

On Aug 17, 2006

I am not even gonna wait to post my review on these wonderful pickles. They are easy to make, and because I couldn't wait that long took a few(well maybe more than just a few) tastes. Not even aged one hour and gee are these delicious!!! I have made 4 batches so far, and have two more curing as I post this. Thank You so very, very much for a GREAT recipe.

From: Roger/OH

On Feb 3, 2006

This is the exact same Bread and Butter pickle recipe I got from my mom. These are awesome. The only thing that I can say negative about this recipe is, you beat me to posting.

From: Zetty66

On Mar 11, 2008

Very yummy and super easy!!! I altered things only slighty by decreasing the sugar by just about 1/4 cup and they still had a good amount of sweetness. As an experiment, I also sprinkled a bit of red pepper flakes to the top of half the jars before sealing---I'll have to let you know how that turns out. Also, 4# of small cucumbers came out to about 15 cups and I got 6 pint jars with just a bit left over to serve at dinner. Thanks!!!

From: SrtaMaestra

On Aug 24, 2008

I made this just about two weeks ago, but idn't really have enough cucumbers to bother with the canning, and really wanted to try out the pickles before canning a bunch of these anyway, so I adapted a bit and prepared these as a refrigerator pickle. I didn't use the ice, and just salted the pickles and let sit in a strainer for about 1/2 hour. I used 8 cups sliced cucumbers, 1 medium onion, and the full amount of brine. I heated the brine and poured over the pickles in a plastic container with a screw-on lid. I placed them in the refrigerator, and we sampled them the next day. This is the first 'sweet' pickle I've found that I like. My husband is a big fan of bread and butter pickles, so I made this for him, but now that they're almost gone and we and the company we had staying with us for a few days LOVED them, I am planning to make more--and can them. Thanks for a super tasting & easy recipe!

From: LAURIE

On Sep 11, 2004

Mae these are great pickles. So good that next year I am entering them in the fair. Lol, though I may need to use my oven soon, can I take the pickles out? Just kidding, I knew what you meant!

From: Chef UK

On Sep 12, 2008

Superb! Even I liked them - as did a friend of mine who also doesn't like pickles. My husband is delighted - as the resident pickle lover in our household. We took some with us on a picnic - only one week after making them. Really excellent flavour and texture. I used 1.5 cups sugar, and fennel seeds as I couldn't get hold of celery seed. Perfection. This recipe is now in my Tried & True Folder. Thanks so much for sharing.

From: Old School Chef

On Sep 29, 2008

Just finished my pickles last night. Yuuummm! I was so anxious to try these that when my grocer offered me a whole case of pickling cucumbers for only $10 (unheard of price in Alaska) I jumped at the chance. What a long day though. I didn't want to quadruple the recipe because that is a sure way to mess it up, so I just made one batch while the next was curing and so on. Wound up with 30 pints. They might last the whole winter, or not :o)