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Bread and Butter Pickles THM FP

Course Side Dish
Cuisine American
Servings 48 1/4 cup servings
Author Glenda Groff


  • 12 cups sliced pickling cucumbers
  • 3 cups sliced onions
  • 1/4 cup pickling salt
  • Brine:
  • 3 cups vinegar
  • 2 cups water
  • 1 teaspoon turmeric
  • 1 1/2 tablespoons pickling spice
  • 1 1/4 teaspoons THM Stevia
  • 1 teaspoon celery salt


  1. Place pickles and onions in a large bowl, sprinkle with pickling salt. Cover with cold water. Allow to set at room temperature for 3 hours. Drain and rinse pickles. Set aside. In a large kettle combine vinegar, water, turmeric, pickling spice, Stevia, and celery salt. Bring to a boil. Add cucumbers. Bring to a boil, Pack cucumbers in quart jars, pour brine in to 1 inch of the top of the jar. Add lids and rings. 3 quarts. Cool to room temperature. Refrigerate.

  2. To be able to store the pickles at room temperature they must be water-bathed. Place filled jars into a water-bath canner. Bring to a gentle boil for 10 minutes. Remove and allow to cool. Check for sealed lids before storing.
  3. Through trial and error I have found that THM Stevia works the best for pickles. Sugar Alcohols tend to make soft mushy pickles.