Bread and Butter Pickles

Growing up I was not much of a pickle fan, but when I met my husband’s Grandma Dale, and tried her bread and butter pickles, I was converted. They are so tasty, and so good with just about anything. It only took me 15 years, but I finally got them here on the site.

  • 4 pounds pickling cucumbers, thinly sliced
  • 2 medium Vidalia onions, thinly sliced
  • 2 green (or red) bell peppers, chopped or sliced
  • 1/2 cup canning or kosher salt
  • Ice cubes

For the Pickling Liquid

  • 3 cups white vinegar
  • 5 cups white sugar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon celery seed
  • 2 tablespoons mustard seed

Combine cucumbers, onion, peppers in a large bowl. Sprinkle with salt and cover with ice cubes. Let stand for 3 hours. Rinse and drain very well. Combine all remaining ingredients for the syrup in a large pan. Bring to a boil. Turn off heat. Fill each sterile jar with vegetables and fill jar with syrup, leaving 1/4 inch headroom. Remove air bubbles with a plastic knife inserted around the inside of each jar. Wipe the rim with a clean cloth. Put the lids and rings on finger tight. Process the pints in boiling water for 15 minutes. Label when the jars have sealed and cooled.

One thought on “Bread and Butter Pickles

  1. Pingback: Bread and Butter Pickles — Sara’s Favorite Recipes | My Meals are on Wheels

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