Robb's Bread and Butter Pickles Recipe

Name: Robb's Bread and Butter Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts cucumbers sliced*; 8 small onions sliced**; 1 cup pickling salt; 1 x water to cover; 4 quarts ice cubes cracked; 3 cups brown sugar, light; 3 cups apple cider vinegar; 1 cup water; 1 tablespoon mustard seeds; 1 tablespoon celery seeds; 3 tablespoons pickling spices mixed; 1 teaspoon turmeric; 1/2 teaspoon cloves ground

Servings: persons

4 quarts cucumbers sliced*
8 small onions sliced**
1 cup pickling salt
1 x water to cover
4 quarts ice cubes cracked
3 cups brown sugar, light
3 cups apple cider vinegar
1 cup water
1 tablespoon mustard seeds
1 tablespoon celery seeds
3 tablespoons pickling spices mixed
1 teaspoon turmeric
1/2 teaspoon cloves ground

1
** Onions should be as big around as the cucumbers, sliced Have ready 4 to 5 pint canning jars, rings, and lids, sterilized.
2
Layer cucumbers and onions in large glass, plastic, or stainless steel bowl, sprinkling each layer with pickling salt.
3
Add water to cover.
4
Add cracked ice.
5
Let stand at least 3 hours, stirring occasionally.
6
Important: Standing period and use of ice insures very crisp pickles.
7
Combine brown sugar, vinegar, water, mustard seed, celery seed, pickling spices, tumeric, and cloves in large stainless steel or non-stick kettle.
8
Bring to a boil and simmer 5 minutes.
9
Let stand, covered, 2 to 3 hours.
10
Remove any remaining ice from cucumbers and onions, drain and rinse under cold water.
11
Return pickling solution to a boil.
12
Add cucumbers and onions to pickling solution and heat until almost boiling.
13
Simmer gently 4 to 5 minutes.
14
Place jar lids in simmering water for at least 5 minutes.
15
Pack pickles tightly in jars, pressing down with wooden spoon.
16
Cover with hot pickling solution to within 1/4 inch of jar rim.
17
Cap jars with lids.

736

kcal

Calories

179

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 quarts cucumbers sliced*, 8 small onions sliced**, 1 cup pickling salt, 1 x water to cover, and more.

Yes, Robb's Bread and Butter Pickles falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Robb's Bread and Butter Pickles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions