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For every Batman, there is a Robin. For every Superman, there is a Lois Lane. For every main course, there are side dishes and for every sandwich…there is a pickle.

My best friend would disagree with that statement as pickles just aren’t her thing. It’s ok. I love her anyway. She’s awesome, other than this little pickle issue of hers. We all have our “things”. 😉 She did love my mama though, and mama LOVED pickles! See how all of that works?

“Mama Ann” as most called her, did love pickles and she loved to make pickles. ALL kinds of pickles. The woman was honestly a pickling fool! She would pickle anything! Beets, cauliflower, mustard seed, cabbage in Chow Chow, green tomatoes in Green Tomato Relish, Piccalilly, and squash pickles among anything else she could find. Out of thousands of jars she canned, her most loved pickle was her Bread & Butter pickles. They have a unique flavor all their own.

We put those pickles on EVERYTHING! She especially enjoyed snacking on them with little cubes of Cheddar while having a shot of vodka 😉 She always said she liked a little nip, rather than a “snoot full”. We Southern ladies have quite the vocabulary. Good times.

Today, I’m sharing her Bread & Butter pickle recipe with all of you. I love you like that. She would have loved you like that too. This way, when your garden overflows with cucumbers, you’ll know what to do. I wouldn’t want to see you in a “pickle” 😉


Mama Ann’s Bread & Butter Pickles

  • 8 cups cucumbers, sliced
  • 1 large onion, thinly sliced
  • 1 1/4 cups Apple Cider Vinegar
  • 1 1/4 cups Sugar
  • 1 tbsp. Mustard Seed
  • 1/2 tsp. Tumeric
  • 1/4 tsp. Celery Seed
  • 1/4 cup Course Salt
  • 2 cups ice



Place sliced cucumbers & onions in a large bowl. Add water to cover. Add salt. Add ice. Cover with plate or heavy weight to keep cucumbers submerged. Allow to sit in the refrigerator 5 hours or overnight. This will make for a crisp pickle.

After allotted time, drain, rinse and drain again well. Set aside. In a large stock pot, add remaining ingredients. Add cucumber sand onions. Set on medium heat. Bring to a low simmer and remove immediately from heat. Do not allow this to come to a boil or your pickles could lose their crispness.

Fill each sterilized, prepared jar with pickles, then add juice, allowing 1/2″ headspace. Make sure all air bubbles are removed from the jars before sealing. I use a wooden chopstick to release any air bubbles. Wipe the rims of the jars so no residue remains, then place lids and rings on the jars. Process for 15 minutes in a boiling water canner.




Life is too short to eat ugly food y’all.