Bread & Butter Pickles
Recipe type: Side Dish
Author: Carol Egbert
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2 pints
Sweet and tart pickles made with cucumbers or any summer squash.
  • 2 pounds squash, patty pan, zucchini, or summer squash, thinly sliced
  • 2 medium onions, thinly sliced
  • 1/4 cup kosher salt
  • 3 cups vinegar
  • 3/4 cups sugar
  • 2 teaspoons celery seeds
  • 2 teaspoons mustard seeds
  • 2 teaspoons mixed pickling spices
  • 1 teaspoon ground turmeric
  1. Put squash and onions in large bowl, cover with cold water, stir in salt and set aside for two hours before draining and rinsing.
  2. Combine vinegar, sugar, celery seeds, mustard seeds and mixed pickling spices and ground turmeric. Boil for two minutes before adding squash and onions, set mixture aside for two hours before I simmering the mixture for five minutes.
  3. Packed pickles in hot jars and seal by processing in boiling water for five minutes.
Quantities are flexible and this recipe can be adjusted to suit your harvest. I used white vinegar but cider vinegar can be used instead. Sugar can be increased or decreased and spices can be varied to suit your taste. If the pickles will be eaten within a week or two, store them in the fridge and don’t bother vacuum sealing the jars. Pickles will be ready to eat in two days and will keep for a couple of weeks in the refrigerator. For complete instructions on canning, consult The Joy of Cooking or Google “Home Canning.”
Recipe by Vermont food from a country kitchen - Carol Egbert at