Bread and Butter Pickles (Relish)

I haven’t tested this recipe, but it looks yummy, and healthier than my sweet refrigerator pickles, which are loaded with sugar (which is one reason why I haven’t posted the recipe yet, and am not yet sure if I will, if I even still have the recipe or can remember how I made it, but maybe I will…). Back when I was making the corn pancakes and the pumpkin pancakes and the borscht, I was staying with a woman who I’ll call “Mrs. B”. I dug this out of the recipe box on her counter.


  • 1/2 cup lemon juice
  • 1/2 cup water
  • 1/2 cup honey (can anyone recommend another natural liquid sweetener that may work for this recipe, for those who are true vegans or allergic to bees, pollen and/or honey?)
  • 2 Tbsp minced/dried onion
  • 1/4 tsp celery salt or a pinch of celery seed
  • 4 tsp salt
  • cucumbers (wash and slice)

To Make:

  1. Wash, sanitize, and dry a 1 quart, wide-mouthed jar.
  2. Combine all ingredients except cucumbers.
  3. Fill the jar with sliced cucumbers, packed down.
  4. Pour the other ingredients over the cucumbers.
  5. Close jar and refrigerate 24 hours before using. Store in the refrigerator.
  6. To make relish, drain the pickles and put them through a food processor before use.

I hope this recipe isn’t copyright protected. I don’t know the original source. Is this your recipe? Please contact me. Thank you.

Categories: condiments, pickles | Tags: , , , , , , , , , , , , | Leave a comment

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