Crispy pickles

Edith Kehoe


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 vote

8-12 jars
30 Min
5 Hr


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  • 10 c
    pickling cucumber, skin on, sliced thinly
  • 2
    green bell peppers, chopped
  • 2 clove
    garlic, chopped finely
  • 3 large
    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.

Printable Recipe Card

About Crispy pickles

Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian
Hashtags: #sweet, #easy, #crispy, #pickles

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