Peggi's Bread & Butter Pickles

2
Peggi Anne Tebben

By
@cookiequeen

These are soooo good & last a long time in fridge, if you allow them to!

Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes about 1 gallon
Prep:
30 Min
Cook:
10 Min
Method:
Canning/Preserving

Ingredients

about 12 long cucumbers, sliced about 1/8" thick
2 small onions, cut in rings, then sliced in half
1 green bell pepper, cut in rings, then sliced in half
1 red bell pepper, cut in rings, then sliced in half
1 yellow bell pepper, cut in rings, then sliced in half,
note* i just bought one of those bags of small bell peppers & used most of them
9 t. canning salt

PICKLING SOLUTION: BRING JUST TO A BOIL, THEN COOL COMPLETELY.

4 c. white vinegar
5 c. sugar
2 t. celery seeds
2 t. mustard seeds

How to Make Peggi's Bread & Butter Pickles

Step-by-Step

  • 1Place cucumbers, peppers & onions in large bowl that isn't aluminum.
  • 2Cover with salt & stir well.
  • 3Put enough ice water on this just to cover, but not to where it is packed tight.
  • 4Place plate on top of this to keep the veggies under the water.
  • 5Let set on counter for 4 hours.
  • 6While waiting, make solution & set aside to cool.
  • 7Drain & rinse cucumber mixture after 4 hours & place in jars, but don't pack tightly.
  • 8Pour cooled solution over these, using long plastic canning thingy to go around inside of jar, up against the glass, to remove all air bubbles.
  • 9Put lid on & place in fridge.
  • 10These should be ready in 24 hours.

Printable Recipe Card

About Peggi's Bread & Butter Pickles