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Classic Crisp Bread and Butter Pickles

Rated as 4.73 out of 5 Stars

"Classic 'bread and butter' pickles are perfect with lunches, picnics and barbecues."
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servings 84
Original recipe yields 28 servings (7 pints)


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  1. Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
  2. Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
  3. Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp(R) Granules to each jar. Remove air bubbles. Adjust two-piece caps.
  4. Process 10 minutes in a boiling-water canner, adjusting for altitude.


  • © 2011 Hearthmark, LLC. All Rights Reserved. Ball logo and Ball®, TMs Ball Corporation, used under license. Kerr logo and Kerr®, TMs Kerr Group Inc., used under license.

Nutrition Facts

Per Serving: 84 calories; 0.4 20.2 1 0 1980 Full nutrition

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Read all reviews 10
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I used this recipe as I lost mine. I deleted the ginger, and used 3 cups of sugar for a double recipe. I also deleted the pickle crisp as I like these pickles a little soft. Some times that s...

I have made this recipe for years I love it!

great recipe...came out perfect...I cut back on the onions,adding the difference in red and yellow sweet peppers....added a tsp of red pepper flakes to the vinegar mix

I have made 4 batches of these and I hate giving them away I love them so much,but I want to share too.I do not put ginger in mine and I use less onions,its a great recipe.

This is great with zucchini instead of cucumbers. I used 2, each the length of my forearm, to make 8 pints. Delicious!

The only thing i changed was i added red and yellow pepper and cut back on the onion.

Did not use the crisp granules. Excellent taste. Sharon

Second year of making them and my family loves them. so easy to make

best recipe for pickles!