Tiny New York Kitchen: Bread & Butter Pickles

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By Victoria Hart Glavin of Tiny New York Kitchen

I had outstanding Bread & Butter Pickles at a July 4th BBQ that were so good that it inspired me to make my own. Typically I’m a Kosher Dill Gal, but these little sweeties are enough to make one switch sides.


  • 4 Quarts Sliced Cucumbers
  • 8 Sliced Small Onions
  • 1/2 Cup Kosher Salt
  • 5 Cups Sugar
  • 5 Cups Cider Vinegar
  • 1/2 Teaspoon Ground Cloves
  • 1 1/2 Teaspoons Turmeric
  • 2 Teaspoons Mustard Seed
  • 1 Tablespoon Celery Seed

Sprinkle cucumbers and onions with kosher salt. Cover with ice cubes and let stand for 3 hours. Combine sugar, vinegar, and spices in large kettle. Bring to a boil over a high heat. Drain cucumbers and onions and add to sugar mixture. Bring to a boil. Remove from heat. Pack into hot canning jars immediately. Process pints for 5 minutes or quarts for 10 minutes in hot water bath. Remove and let cool completely. Do not disturb while cooling. Refrigerate any jars that did not seal. Makes about 8 pints.


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.