Icebox Bread and Butter Pickles

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Icebox Bread and Butter Pickles Icebox Bread and Butter Pickles Recipe Courtesy of

Servings: 1 Gallon
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

Pickling cucumbers to fill a gallon jar, skins left on and cut into thin round slices with the blossom end removed(approximately 2 to 3 dozen pickling cucumbers)
3 Vidalia onions, thinly sliced
4 cups sugar
4 cups vinegar
1/3 cup canning and pickling salt
2 teaspoons turmeric
2 teaspoons celery seed
2 teaspoon mustard seed





Sterilize a 1 gallon jar and lid directly before using for 10 minutes in simmering water or in the dishwasher.

In a large saucepan over low heat, combine sugar and vinegar and stir just until the sugar is dissolved. Add salt, turmeric, celery seed and mustard seed. Stir to combine. Pack sliced cucumbers and onions very tightly in the sterilized jar. Pour liquid over making sure to completely cover the cucumber slices. Seal and refrigerate. Icebox pickles don’t need much time to marinate. You can eat them after a day and they keep for up to 6 months in the refrigerator.

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Reader Comments:


I love bread and butter pickles. I know you have a sugar problem and so do I. Have you tried to convert a different type of sweeting. I love your recipes, and you.

By connie nelson on September 16, 2013


Can anyone tell me if using stevia vs sugar will work ?

By Resa Hamilton on August 23, 2013


I want all of Paula's recipes -how to order -please !

By Anonymous on August 22, 2013


Paula, I am a huge fan! God Bless you and your Family.

By Dee Barron on August 19, 2013


Your recipes are wonderful !! You are an awesome lady !!

By Debby on July 20, 2013


miss you paula and I am praying for you

By elsie on July 16, 2013


u + ur recipes r fabulous + ur show rocks!

By joanne gutierrez on July 16, 2012


Love these pickles.. they are so easy to make and everyone loves them.. Thanks Paula...

By tracy on July 06, 2012


First time pickling and hoping mine turn out as delicious as these sound.

By Lauren on July 01, 2012


I tried pickles for first time and was very pleased.Have not made pickles in years and these are wonderful. Thanks Peggy Barnes

By Peggy Barnes on June 15, 2012


I thought it was your recipe, you use small kosher dills from the store, cut up, about 1-inch, add spices, with vingar and then return to jars, do you have this receipe? Thanks Linda

By Linda Chewning on January 12, 2012


i l[ke ur cake and ur cAKE BREAD

By francine nichols on October 29, 2011


I am no chef, sometimes I wonder what I'm doing in the kitchen, but I was able to pull these scrumptious pickles all by myself. My husband doesn't like bread & butter pickles but he loved these and actually eats them with his sandwiches. I never doubted the recipe as all of your recipes are delicious, but I doubted my expertise, and as always, you make things so easy to taste just as delicious if we were making it in your kitchen. Thank you!

By cbaskaron on October 26, 2011


Dear Paula, My husband and son absolutely love your Bread and Butter pickles that I have been buying from Big Lots!! Yet, for the past few weeks I have not been able to get them. Each time I go to the store this item is out and no one knows when it will be back in again. Could you please tell me where I could find this item again? Thank you for your time. Sincerely, Tabitha

By Tabitha on September 24, 2011


Year 2 of Paula's fabulous pickles and my family anxiously awaits their arrival! I also have added hot peppers and garlic on occasion. This recipe will make 4-5 quart jars of pickles. We have never had them last 6 months! Thanks for the great recipes!

By Karen on August 05, 2011


Hi Sharon, You might try this recipe:

By Jonathan Able on August 01, 2011


If I put the pickles in pint jars and save them for gifts at Christmas, do I need to refrigerate them until Christmas or can they sit in the pantry?

By Beth Grafton on July 26, 2011


Dear Paula, if you are ever in the schenectady ny area, i would love to cook and share my potato quiche with you, it has been published by goose berry farms, i love your shows, and your sons are adorable, but too young for me I am 62, and married I love to cook, I especially love to create dishes, thanks Ruth

By Ruth Ahders on July 26, 2011


do you know of a good tomato preserve receipe my husbands grandma used to make them but no one has the receipe thanks in advance sharon dahlheimer

By sharon dahlheier on July 23, 2011


My wife and I were wondering if Paula's husband, Michael Groover and I might be related. Now I am from Northern Georgia so we aren't as "high-class" as the southern Georgians. LOL! But we noticed the Groover name when we watched an episode one day and her husband came on to help her with carrying something heavy, I think. But how many Groovers can there be from the great state of Georgia anyway? So if you could pass this message along to Paula, I sure would appreciate it! You have yourself a great day! Oh, I guess I could give you my name, huh? That might make it a little easier, lol!! It's Richard Groover, and I was born in '51 so I am 59 years young. My wife about fell out of her chair cuz his beard looks just like mine. Now my eyebrows have a lot more gray in them than his does but he must be just a tad younger than me! That's ok, I tell everyone I like getting old cuz people don't expect too much from you. And I use it to the hilt!! My wife said to tell Paula that she loves her and her show and has learned so much! As a matter of fact we are our way to buy about 10 one gallon glass containers to make her Icebox Bread and Butter Pickles cuz we are getting an enormous amount of cucumbers from our garden this year!! Now since it's been SO SO hot and Oklahoma is always windy, we haven't have ONE tomato and we planted 30 plants, yes 30 plants!! We even sprayed bloom set on them and we are barely getting little green ones coming in. Oh well, let's hope that we get some one of these days! We can't wait to hear back from y'all!!! Have a good one!! Richard and Cristy Groover not sure what to leave as far as how to get ahold of us. [personal contact info removed by admin] Sorry for the long message.................we tend to just keep a going! Looking forward to your response!! Until then, keep a cooking and keep usin' that butter girl!!!! Ha! Ha!

By Richard Groover on July 06, 2011

In this recipe, what type of vinegar do I use—white or cider?  Thanks!!  They sound great!!

By Jan Johnson on July 21, 2010

If this is a second email then please disregard the frist.. I seen to be having trouble sending this
This is a super recipe that I play around with.. I make a variety of different pickles using this brine, although I also decrease the amount of sugar with success.
And Cheryl. Yes, they do stay for a longer time than 6 months. They still have a crunchy bite after a year.  I use other veggies, such as jalapeños, other hot peppers, zucchini slices and carrots. 
My original recipe called for cauliflower, onion and cucumber.
I fill up an ice cream bucket with the veggies as it makes it easier to give them a stir.  After they shrink in size, I place them in a glass jar as they are oh so pretty to look at in the refrig and also the jars take up less space.  A friend of mine makes them all year round and calls them Bachelor Pickles

By kennedy on July 20, 2010

I remember helping my mom and dad make these bread and butter pickles every summer along with many many others items (we canned and froze our entire years fruit, veggies and meats.  This was our special bonding time in the garden and in the kitchen.  I miss these times of learning and sharing.  I have not made pickles in probably 15 years and am excited to see this recipe and will make this recipe as soon as the cukes are ready from the garden.  Thanks for bringing back precious memories.

By Lisa Lewey-Shields on July 20, 2010

Is there a way to put up the breadand butter pickles to last more than 6 months?

By Cheryl on July 20, 2010

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