Farmhouse Bread & Butter Pickles

Makes 6 - 8 ounce (250 ml) Mason Jars
This family recipe dates back well over 100 years and comes from the kitchen of Jeanne Hulse. Jeanne grew up on a farm in Odessa, Ontario in a family of 10. Pickling was a Smith family endeavour involving the whole family. Jeanne has carried on that tradition and made sure that her mother’s recipe has now been passed down through the generations.
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  • 6 cups (750g) pickling cucumbers, thinly sliced, unpared
  • 2 cups (105g) sweet onion, thinly sliced
  • 6 cloves garlic, whole, peel
  • 3 cups (750ml) white vinegar
  • 3 cups (750ml) apple cider vinegar
  • ½ cup (115g) coarse salt
  • 3 cups (675g) sugar
  • 3 tablespoons (45ml) mustard seed
  • ½ teaspoon (2.5ml) celery seed
  • 1 teaspoon (5ml) turmeric


Wash mason jars and lids in hot soapy water, rinse and place on a clean tea towel to dry, ready to fill.

Wash and cut cucumbers in ¼ inch (6mm) slices.  Peel onion and thinly slice.  Prepare the garlic.  

Layer the cucumber and onion slices in each mason jar.  Tightly pack and top with a garlic clove.

In a large pot, make brine.  Add the vinegars, salt, sugar, mustard seed, celery seed and turmeric.  Bring to a boil to dissolve sugar and salt.  Let simmer for 5 minutes.  

Pour the hot brine over the vegetables, leaving ½” (1.2cm) from the top of the jar.  Distribute any leftover mustard and celery seeds into the jars.  

Pickles may be stored in the refrigerator for up to 1 month.  

Pickling Note: If there is too much brine, use it as a quick bath for a favorite vegetable.  If you are short on brine, raid the fridge and top up jars with store bought pickle brine.


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