Big Mama’s Bread & Butter Pickles
A Note from Diane C. McPhail: My Big Mama learned this from her mother, who is Emily in my novel. Nothing in the store comes close!
  • 12 t o15 sliced pickling cucumbers
  • 3to 4 regular onions (depending on size), sliced thin
  • ¼ cup coarse salt
  • 2 to 2½ cups cider vinegar
  • 2 to 2½ cups ordinary sugar
  • ½ to ¾ teaspoon turmeric
  • ½ teaspoon approximately celery seed (may use a bit less)
  • 1 tablespoon approximately mustard seed
  1. Combine sliced cucumbers, onions, and salt.
  2. Cover with 4 cups of cracked ice.
  3. Put a weight on top. You can use a plate that fits down in the container and set a gallon jug of anything on top.
  4. Let stand for about 3 hours.
  5. Rinse and drain.
  6. In a large pot, combine vinegar, sugar, turmeric, celery and mustard seed. Then add the cucumber and onion mix.
  7. Bring to an almost boil, but do not let come to full boil.
  8. Spoon into thoroughly clean washed-and-dried jars, and seal.
  9. On a cookie sheet or large baking pan, put sealed jars in oven at 225 degrees. Leave for about 15 minutes.
  10. Turn off oven and allow pickle jars to cool in the oven before storing. Store in cabinet or refrigerator.
Recipe by Southern Lady Magazine at