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Bread And Butter Pickles

  • Yield: 8 pints


  • 6 pounds medium cucumbers, cut crosswise into 1/4-inch slices
  • 1 cup salt
  • 1 cup thinly sliced onions
  • 3 cups distilled white vinegar
  • 2 cups sugar
  • 1 cup water
  • 2 teaspoons mustard seeds
  • 1 tablespoon black peppercorns
  • 20 garlic cloves
  • 10 whole allspice


  • Put the cucumber slices in a large bowl. Sprinkle with salt. Cover with ice and cold water. Let sit for 6 hours, adding ice and stirring occasionally. Drain thoroughly.
  • In a large nonreactive pot, combine the vinegar, sugar, water, mustard seeds, peppercorns, garlic, and allspice. Stir to dissolve the sugar. Bring to a boil; cook for 5 minutes. Add the cucumbers and onions; remove from the heat. Stir with a wooden spoon for 1 to 2 minutes. Let cool for about 15 minutes.
  • Fill each of the hot sterilized pint-size preserving jars with cucumbers and onions, dividing them evenly, and enough of the liquid to come within 1/2 inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes.
  • Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool dry place. Let age for at least 2 weeks before using.