Carolina Kitchen: Bread and butter pickles

Carolina Kitchen: Bread and Butter Picklesby Corner Kitchen Catering, Chef Doug Dickson

By Corner Kitchen Catering, Chef Doug Dickson


  • 10 Cucumbers
  • 3/4 Cup Sugar
  • 1 Quart Water
  • 2 Cups Vinegar
  • 1/2 tsp Dry Mustard
  • 1 stalk Celery, sliced 1/4 along the short side
  • 1 Jalapeno Peppers, sliced thin
  • 1 smallYellow onion, halved top to bottom and thin sliced
  • 1/2 Cup Salt and pepper Mix
  • 1 1/2 Tbsp Garlic, minced
  • 1 Tbsp.Celery seed
  • 1 tsp Turmeric


  1. Slice cucumbers with a mandolin or sharp knife into 1/3" thick rounds. Move to a large bowl or container.
  2. Add all ingredients, minus the cucumbers, to a large enough sauce pot and bring to a boil.
  3. Kill the heat and pour the pickling liquid over the cucumbers.
  4. Return everything to the pot and bring to a simmer until all the cucumbers have submerged. As they cook they will release liquid, so do not be alarmed when it seems like there is not enough liquid immediately.
  5. Return to the bowl to cool, then containerize as you see fit

This is not a true pickle, i.e. the cucumbers are not preserved. This is a quick pickle, and therefore should not be used beyond 6 days after they are prepared and cooled.

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