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How to Can Sweet Pickles (Bread and Butter)

Sweet, tangy bread-and-butter pickles in spiced vinegar brine.

The Short Answer

Sweet pickles are water bath canned. Process pints for 10 minutes and quarts for 15 minutes.

Canning Method at a Glance

🫙 Water Bath
Pints: 10 min | Quarts: 15 min
212°F (100°C) boiling water

Source: USDA NCHFP | Last verified: March 30, 2026

Water Bath Canning Sweet Pickles (Bread and Butter)

Sweet vinegar brine with sugar, turmeric, celery seed.

Headspace: 0.5 inches

Step-by-Step: Canning Sweet Pickles (Bread and Butter)

  1. Slice cucumbers 1/4-inch. Slice onions thinly.
  2. Layer with salt. Cover with ice 2-3 hours. Drain and rinse.
  3. Combine vinegar, sugar, and spices. Bring to boil.
  4. Add cucumbers and onions. Heat to just below boiling.
  5. Pack into hot jars. Cover with syrup. Wipe rims, apply lids.
The Professor
The Professor says:

The ice soak gives bread-and-butter pickles their legendary crunch. Do not skip it. Salt and cold draw out moisture and firm cucumber cells.

Safety Notes

Important: Use tested recipe. Do not reduce vinegar.

The Bottom Line

Sweet Pickles (Bread and Butter) can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.

Frequently Asked Questions

Salt and cold draw out excess moisture, firming the slices. Skipping results in softer pickles.