Real Recipes From Real Home Cooks ®

bread and butter pickles

★★★★★ 1
a recipe by
Linda Kauppinen
Greenwood, FL

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
serves Makes 8 pints
method Canning/Preserving

Ingredients For bread and butter pickles

  • 1 gal
    thinly sliced medium sized cucumber, unpared
  • 6-8 md
    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.