Icebox Bread and Butter Pickles


Paula always had access to homemade pickles from her Grandmother Paul’s refrigerator. The pickles were kept in a stone crock with a plate on top to hold them down and act as a lid. They always tasted so good on a pimiento cheese sandwich or straight out of the crock.

Icebox Bread and Butter Pickles
Makes 1 Gallon
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  1. 3 dozen pickling cucumbers
  2. 4 quart-size canning jars, lids, and bands
  3. 3 Vidalia onions, thinly sliced
  4. 4 cups sugar
  5. 4 cups apple cider vinegar
  6. ⅓ cup canning and pickling salt
  7. 2 teaspoons ground turmeric
  8. 2 teaspoons celery seed
  9. 2 teaspoons mustard seed
  1. Remove and discard the stem end of each cucumber. Cut cucumbers into ¼-inch-thick slices.
  2. Sterilize jars, lids, and bands just before using for 10 minutes in simmering water or in the dishwasher. Tightly pack cucumber and onion slices in jars to fill completely.
  3. In a large saucepan, combine sugar and vinegar; cook, stirring frequently, over low heat until sugar dissolves. Add canning and pickling salt, turmeric, celery seed, and mustard seed. Stir until well blended. Pour just enough vinegar mixture into jars to completely cover the cucumber and onion slices. Seal jars with lids and bands, and refrigerate at least 24 hours and up to 6 months.
Paula Deen Magazine