Recipe by Linda Marrone, former Market Manager. 

Bread and butter pickles are a staple in most pantries. A blend of sweet and tangy. Their name originated from their use during the Great Depression. Many people could only afford bread and butter and since these sweet pickles were cheap to make an in most pantry’s people would add them to sandwiches of bread and butter. 


One gallon sliced pickling cucumbers

3 cups apple cider vinegar

3 cups sugar

2 teaspoons mustard seed

2 teaspoons dill seed

2 teaspoons salt


Mix all ingredients together in a big pot; simmer and bring just to a boil.

Pack the sterilized jars with cucumbers Pour the liquid over the cucumbers. With a wet towel wipe the rim of your jars.  Drain lids. Put lids on top of jars add your rings and seal tight.

Process in a hot water bath: 10 minutes for 1/2 pints; 15 minutes for pints; and 20 minutes for quarts.

Pickles are ready to eat the next day.

*Standard canning instructions: wash your jars in hot soapy water or your dishwasher. To sterilize your jars put them upside down in a pan of shallow water and bring to a boil for around 5 minutes. When you take your jars out of the water put in your lids (not the rings). Turn off the stove – do not boil the lids. Set your jars right side up and make sure there is no excess water in them.