Here you go.... -Grainlady

Here is a link that might be useful: National Center for Home Food Preservation - Bread and Butter Pickles

Ilana, this is the recipe I use from the Ball Blue Book. If you store them in the refrigerator and eat them cold, they are crisper, and Pickle Crisp also helps.

Bread and Butter Pickles
(Ball Blue Book of Preserving)

2 pounds 4 to 6 inch cucumbers, cut into 1/4 inch slices
1 pound onions, thinly sliced
1/4 cup canning salt
1 cup sugar
1 tablespoon mustard seeds
1 teaspoon tumeric
1 teaspoon celery seed
1/2 teaspoon ginger
1/2 teaspoon peppercorns
1 1/2 cups vinegar

1. Combine cucumber and onion slices in a large bowl, layering with salt.
2. Cover with ice cubes and let stand 1 1/2 hours.
3. Drain, rinse, drain again.
4. Combine remaining ingredients in a large saucepot. Bring to a boil.
5. Add drained cucumbers and onions and return to a boil.
6. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
7. Remove air bubbles. Put on 2-piece lids.
8. Process for 10 minutes in a boiling-water canner.
9. Allow 4 to 6 weeks for flavors to develop

* Makes about 4 pints

I like the ginger, but you can leave it out, and you can double this recipe for a canner full. I think the onions are the best part, but I've subbed jalapeno slices for some of the onion and Elery loved them, sweet and hot.

Annie

Here's the recipe I use.
I've made these for years and everyone loves them.
Bread and Butter Pickles
3 onions sliced thin
4 qts pickling cukes (approx 24)cut thin 1/4"
Mix together and cook until the sugar dissolves
4 cups granulated sugar
1/2 Tbsp turmeric
1/2 Tbsp celery seed
1/2 Tbsp mustard seed
1/4 cup pickling salt
4 cups white vinegar
Divide the cut cukes and onions into 2 1 qt jars.
DO NOT COOK. Put into refrigerator
Let stand two (2) weeks before using.
Shake the jars twice a day.
Enjoy.

Linda

I would like to make these refrigerator pickles, but have one question. Should the jars be sterilized as they are when we use them for canning?

Beachlily, I would definitely sterilize the jars.

Here is my B&B Pickle recipe. It is actually not MY recipe, I got it decades ago from my ex-mother-in-law (rest her soul). She made fabulous canned goods!

Bread & Butter Pickles
(Helen Galbraith�s recipe)

5 medium cukes
3 medium onions
1/4 c salt
1 c vinegar
1/2 tsp celery seed
1 c water
1/2 tsp mustard seed
3/4 c sugar
1/2 tsp ginger
1/4 tsp turmeric

Wash cukes and cut in thin slices. Peel & slice onions, combime with the cukes. Add salt, let stand 2 hours. Drain. Heat vinegar, water, celery seed, mustard seed, dugar , ginger and turmeric to boiling. Add cukes and onions. Boil slowly until tender. While hot, pack into sterilized jars and process 10 minutes in boiling water bath.

Linda

I make my B&B pickles like Annie and Linda. The presalting helps with the crispness. This year I'm going to try pickle crisp.

I always sterilize my jars before canning anything.
I like to make sure they are really clean.
I also do it for the refrigerator pickles too.

Linda

It is not necessary to sterilize jars if they are going to be processed, unless the recipe, for some reason, directs you to do so. I've never seen a pickling recipe (or any canning recipe) that directs that.