Real Recipes From Real Home Cooks ®

crispy pickles

★★★★★ 1
a recipe by
Edith Kehoe
Ottawa, ON

This recipe for bread and butter pickles was given to me by a colleague after my husband swore her pickles were the best he had ever tried. I agree!

★★★★★ 1
serves 8-12 jars
prep time 30 Min
cook time 5 Hr
method Canning/Preserving

Ingredients For crispy pickles

  • 10 c
    pickling cucumber, skin on, sliced thinly
  • 2
    green bell peppers, chopped
  • 2 clove
    garlic, chopped finely
  • 3 lg
    onions, sliced thinly
  • 1/3 c
    pickling salt
  • 4
    trays, ice cubes
  • 3 c
    white vinegar
  • 4 c
    granulated sugar
  • 1 1/2 tsp
  • 1 1/2 tsp
    celery seeds
  • 2 Tbsp
    mustard seeds

How To Make crispy pickles

  • 1
    Wash cucumbers well. Do NOT peel. Slice thinly to make rounds, about 1/16 inch thick. A mandolin or box slicer is an easy way to do this. Also for the onions. Most food processors slice too thin, so unless you have different blades avoid.
  • 2
    In a large pot, combine cucumbers, peppers, garlic and onions. Use your hands to mix in salt and ice cubes. Pour into a large colander (strainer) if you have one and place in sink. (If not, leave in the pot.) let stand for 4 hours.
  • 3
    Drain well and discard any remaining ice. There is no need to rinse the cucumbers.
  • 4
    In a large pit or preserving kettle, combine remaining ingredients. Bring to a boil and reduce heat. Simmer 5 minutes until sugar is dissolved. Add drained vegetables and increase heat to medium high. Bring back to a boil and immediately remove from heat.
  • 5
    Pack mixture in sterilized jars. Ladle hot syrup into jars and leave 1/8 inch headspace. Seal immediately in water bath for 10 minutes
  • 6
    Store in a cool dry place for at least 2 weeks before eating. Refrigerate after opening. Makes 12 cups prepared pickles and can easily be doubled or tripled, which is what I do.