Real Recipes From Real Home Cooks ®

peggi's bread & butter pickles

(1 rating)
Recipe by
Peggi Anne Tebben
Granbury, TX

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

(1 rating)
yield serving(s)
prep time 30 Min
cook time 10 Min
method Canning/Preserving

Ingredients For peggi's bread & butter pickles

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

How To Make peggi's bread & butter pickles

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