Bread and Butter Pickles

mary Armstrong


I like to use red peppers in the jars as it makes for a very pretty jar.

You may want to taste after draining and rinse some salt away if it is too salty for your taste.


★★★★★ 1 vote

8 pint jars
45 Min
45 Min


  • 1 gal
    medium sized cucumbers
  • 8 small
    white onions
  • 1
    green pepper
  • 1
    sweet red pepper
  • 1/2 c
    coarse salt
  • ·
    cracked ice
  • 5 c
  • 1 1/2 tsp
    turmeric, ground
  • 1/2 tsp
    ground cloves
  • 2 Tbsp
    mustard seed
  • 2 tsp
    celery seed
  • 5 c

How to Make Bread and Butter Pickles


  1. Slice the cucumbers thin, after washed and dried.
  2. Add the onions and peppers cut in narrow strips. Add the salt. Cover with cracked ice, mix thoroughly and let stand 3 hours. Then drain.

    Taste after finished draining. You may want to rinse if too salty at this point.
  3. Combine the remaining ingredients, bring to a boil and stir well. Pour over cucumber mixture. Seal in sterilzied jars.

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About Bread and Butter Pickles

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