Bread and Butter Pickles

Linda Kauppinen


This is a wonderful recipe for those famous bread and butter pickles. These always went fast in our house! Gram and mom always served these with meals!


★★★★★ 1 vote

Makes 8 pints


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  • 1 gal
    thinly sliced medium sized cucumber, unpared
  • 6-8 medium
    onions, thinly sliced
  • 2
    green peppers, chopped
  • 1/3 c
  • 4 1/2 c
    granulated sugar
  • 2 Tbsp
    mustard seed
  • 1 1/2 tsp
    turmeric, ground
  • 1 1/2 tsp
    celery seed
  • 4 1/2 c
    apple cider vinegar

How to Make Bread and Butter Pickles


  1. Gently mix together the cucumbers, onions, green peppers and salt.
    Cover with crushed ice and let stand for 3 hours.
    Continue to add ice as it melts so cucumbers become crisp and cold.
  2. Drain well.
    Meanwhile, combine sugar, spices and vinegar in a large stock pot and bring to a boil.
    Add drained vegetables and heat to boiling point, but DO NOT BOIL
  3. Spoon into hot sterilized jars and seal.

Printable Recipe Card

About Bread and Butter Pickles

Course/Dish: Vegetables, Salsas, Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Other Tag: For Kids

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